Pinwheel Sandwiches

Pinwheel sandwiches are an easy-to-make snack or lunch idea featuring a creamy cheese spread, crunchy vegetables, and tortilla wrap.

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Pinwheel sandwiches are made with simple ingredients rolled up in a light tortilla wrap, making them the perfect appetizer for any get-together. With freshly sliced cucumbers, tangy cream cheese, and crunchy vegetables all rolled into one bite-size morsel, these tasty snacks will make your next gathering more enjoyable! 

Pinwheel Sandwiches Ingredients

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Cucumber pinwheel sandwiches offer a unique flavor combination that will surely be enjoyed by all. 

The freshness of the cucumber pairs nicely with the light tortilla wrap, and its crunchy texture adds a new dimension to your sandwich. 

The subtle sweetness from the cream cheese complements the cucumber’s natural flavor, creating a delicious and satisfying snack. 

With all these elements working together, it’s easy to see why veggie pinwheel sandwiches are so popular!

You’ll need:

• 8-ounce block of cream cheese, room temperature
• 1 tablespoon of dry ranch seasoning mix
• 2 English cucumbers, cut into ⅛-inch slices
• 4 extra large (burrito-sized) tortillas

Substitutions And Additions

RANCH: I do not recommend using a liquid ranch dressing in this great recipe as it makes the cream cheese mixture too moist, making the tortillas soggy much faster.

TORTILLAS: You can swap out the extra large tortillas for any large wrap.

I often use whole wheat, spinach, or herbed wrap for these simple and delicious pinwheel sandwiches.

How To Make This Pinwheel Sandwiches Recipe

These delicious sandwich wraps only take a few minutes to assemble for a quick lunch or snack.

Once you combine cream cheese with the ranch seasoning, spread it on the tortillas before adding cucumber slices, rolling up the wraps, and slicing them into bite-size pieces.

STEP ONE: Mix the softened cream cheese and dry ranch seasoning mix in a mixing bowl until well blended.

You can do this with a handheld mixer on low or just a small spoon. Set aside.

STEP TWO: Remove the plastic wrapper from the English cucumbers and make very thin slices (no more than ⅛ inch thick). Set aside.

STEP THREE: Lay out one extra large burrito-size tortilla onto a clean surface.

Evenly spread ¼ of the cream cheese mixture over the entire surface of the tortilla. Your cream cheese layer should not be too thick.

STEP FOUR: Next, cover the entire surface of your tortilla with a single layer of thinly sliced cucumbers. You do not want any of the cucumbers to overlap.

STEP FIVE: Start at one end and roll up the tortilla, being sure to get a tight roll while making sure to tuck in the cucumbers if they start to shift when rolling until you have a nice tightly rolled tortilla.

Set aside, seam side down, and repeat with the remaining tortillas, cream cheese, and cucumber slices.

STEP SIX: Once you have rolled up all your tortillas, tightly wrap each roll in plastic wrap and refrigerate for one to two hours.

STEP SEVEN: Remove the plastic wrap and slice your tortillas into 1-inch thick pinwheel rolls.

You may need to trim off the ends of the wrap to get nice, even pieces.

STEP EIGHT: Place your cream cheese pinwheels onto a serving platter on their sides so that the inside layers are visible.

How To Serve

These easy pinwheel sandwiches are a delicious and easy appetizer, whether for a party, in a school lunch box, or just for a casual lunch at home. 

To make this perfect finger food even better, serve these cream cheese roll ups with a simple Caesar side salad.

The coolness of the cucumber pairs well with the tangy dressing. 

If you’d like something more substantial to serve, lemon rice is especially good alongside these cucumber and cream cheese sandwich rolls because it complements their light flavor without overwhelming them. 

Simple garlic bread can also be served for dipping into whatever sauce or dip you choose to provide, such as ranch dressing or hummus. 

Our buffalo chicken pinwheels and chicken tortilla roll-ups are two more easy pinwheel recipes to add to your lunch menu.

MORE APPETIZER RECIPES

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Storage

IN THE FRIDGE: You can make your cream cheese mixture ahead of time (up to two days) and keep it in an airtight container in the refrigerator.

You will need to let it come back to room temperature before spreading it onto the tortillas for ease of assembly.

IN THE FREEZER: We don’t recommend freezing these tortilla pinwheel sandwiches as they will become soggy once thawed.

Cucumber pinwheel sandwiches are a delicious snack or easy lunch that can be enjoyed by kids and adults alike. With their creamy cheese spread, crunchy vegetables, and tortilla wrap, they make a great option for an appetizer or even in school lunches.

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Pinwheel Sandwiches

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Pinwheel sandwiches are an easy-to-make snack or lunch idea featuring a creamy cheese spread, crunchy vegetables, and tortilla wrap.

Prep Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 32

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Ingredients

  

1x2x3x

• 8 ounces cream cheese, room temperature
• 1 tablespoon dry ranch seasoning mix, try out ranch seasoning mix recipe
• 2 English cucumbers, cut into ⅛-inch slices
• 4 extra large burrito-sized tortillas

Instructions

 

• Mix the softened cream cheese and dry ranch seasoning mix in a mixing bowl until well blended. You can do this with a handheld mixer on low or just a small spoon. Set aside.
• Remove the plastic wrapper from the English cucumbers and make very thin slices (no more than ⅛ inch thick). Set aside.
• Lay out one extra large burrito-sized tortilla onto a clean surface. Evenly spread ¼ of the cream cheese mixture over the entire surface of the tortilla. Your cream cheese layer should not be too thick.
• Next, cover the entire surface of your tortilla with a single layer of thinly sliced cucumbers. You do not want any of the cucumbers to overlap.
• Start at one end and roll up the tortilla, being sure to get a tight roll while making sure to tuck in the cucumbers if they start to shift when rolling until you have a nice tightly rolled tortilla. Set aside, seam side down, and repeat with the remaining tortillas, cream cheese, and cucumber slices.
• Once you have rolled up all your tortillas, tightly wrap each roll in plastic wrap and refrigerate for 1 to 2 hours.
• Remove the plastic wrap and slice your tortillas into 1-inch thick pinwheel rolls. You may need to trim off the edges of each rolled tortilla to get nice, even pieces.
• Place your pinwheel sandwiches onto a serving platter on their sides so that the inside layers are visible.

Notes

• English cucumbers are also known as seedless or hot house cucumbers. They are long and slender and come individually wrapped in plastic at the grocery store. Their skin is very thin and easily digestible, making them a great choice for this easy pinwheels recipe, as you do not need to de-seed or peel them.
• These pinwheel wraps should be served chilled. Place a toothpick through the center of each pinwheel if serving these as a great appetizer for easy handling. You can make these 2 to 4 hours before serving them. You would need to keep them wrapped in plastic, in the refrigerator, until ready to slice and serve. Note that the longer these pinwheel sandwiches are assembled, they will start to make the tortillas soggy as they sit from the moisture in the cream cheese and cucumbers.
• When slicing your English cucumber, you can use a mandolin, or a very sharp knife, to get very thin evenly-sized slices. If you can get your slices slightly thinner than ⅛ inch, that works great when rolling your pinwheels up. Depending on the size of your cucumbers will depend on the number of slices you get.

Nutrition

Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 85mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.2mg

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