Turkey & Sun-Dried Tomato Pesto Pinwheels

Time: 15 minutes | Serves 4

  1. In a mixing bowl, combine the softened cream cheese, parmesan, and sun-dried tomato pesto. Mix until smooth and fully combined. 
  2. Place a tortilla on a flat work surface, then evenly spread about 2 tbsp. of the cream cheese mixture to the edge. Add a single layer of baby spinach on top of the cream cheese, then add a single layer of sliced turkey (about 2-3 pieces).
  3. Roll the tortilla up tightly, starting from the bottom to the top. Transfer to a plate or baking sheet with the seam side down. Repeat filling and rolling the remaining tortillas.
  4. Cover and chill in the refrigerator for at least 1 hour. Slice into 1-inch thick rounds, securing with a toothpick, if desired. Serve chilled or at room temperature.
Posted in Appetizers & Snacks, Main Dishes, Sandwiches

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