Cream Cheese Ham Pinwheels
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Rubber spatula
- 2 sheets plastic wrap
- 1 Measuring spoons set
- 1 Measuring cups set
Ingredients
- 8 ounce cream cheese softened
- 2 tablespoon sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 large flour tortillas 8- to 10-inch
- 8 ounce deli ham thinly sliced
- 1 cup baby spinach dry
- 1/2 cup shredded cheddar cheese
Instructions
- In a mixing bowl, combine the cream cheese, sour cream, Dijon, chives, parsley, garlic powder, onion powder, black pepper, and salt until smooth.
- Lay one tortilla on the cutting board and spread a thin, even layer of the cream cheese mixture over the surface, reaching the edges.
- Arrange a single layer of ham slices over the tortilla, leaving a 1/2-inch border at the top edge.
- Sprinkle a light, even layer of spinach and cheddar over the ham, avoiding overfilling.
- Starting from the bottom edge, roll the tortilla up tightly into a log, sealing with the clean top border.
- Wrap the roll snugly in plastic wrap and repeat with the remaining tortillas and fillings.
- Refrigerate the wrapped rolls for 30 minutes to firm up for cleaner slicing.
- Unwrap and trim the ends, then slice each roll into 1/2- to 3/4-inch pinwheels.
- Arrange on a platter and serve chilled or slightly cool.
Notes
For the cleanest spirals, pat spinach dry and avoid excess filling, which can cause slipping and uneven slices; chilling is key, but if you’re short on time, a 10-minute stint in the freezer helps firm the rolls quickly. Swap tortillas for spinach or sun-dried tomato wraps for color, or use herbed cream cheese to save time on seasoning. Fold in finely diced pickles or roasted red peppers for tang, or substitute turkey for a lighter flavor. A serrated knife makes neater cuts, and wiping the blade between slices keeps edges tidy. Keep pinwheels covered and refrigerated, and make up to 24 hours in advance for best texture.
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