Try our super popular holiday appetizer recipe for Pilgrim Pinwheels! They’re pretty, packed with protein, and perfect for parties!
Thanksgiving leftovers are GREAT…for a day or two. Then what do you do with all that roast turkey, delicious dressing, and tangy cranberry sauce still in the fridge? You add tortillas and cream cheese and turn them into easy-peasy Pilgrim Pinwheels! Sweet & savory little turkey roll-ups that are as lovely as they are luscious!
Pinwheels are EASY to Make!
Pinwheels are pretty! They’re tasty! They’re great for snacks, appetizers, light lunches, or late-night nibbles! These sandwiches are incredibly easy to create! In fact, in just minutes, our Pilgrim Pinwheels will transform your holiday leftovers into something truly delicious! Simply lay out the tortillas, layer them with the ingredients, roll them up, refrigerate for a few minutes, then cut them into one-inch slices. You’ll have a tray full of spiral snacks that will be gobbled up!
Other Recipes for Thanksgiving Leftovers
- Turn your “day after” holiday food into this hearty Thanksgiving Leftovers Turkey Shepherd’s Pie, your whole family will love!
- Monte Cristo Turkey Sandwich is a holiday leftover version of the traditional recipe – it’s SO yummy!
Ingredients
Tortillas: Soft whole wheat (or flour) tortillas are the foundation for these tasty turkey roll-ups!
Spread: We’re combining softened cream cheese with a little mayo for the perfect soft, creamy spread to layer under the other ingredients! If desired, you could add green onion, parsley, or sage to the cream cheese mixture.
Thanksgiving Leftovers: Build your pinwheels however you like, but we love using thinly sliced turkey breast (leftovers or even sliced deli turkey work wonderfully!), stuffing (homemade dressing or boxed Stove Top stuffing works great!), and cranberry sauce – the savory-sweet combination here is amazing!
How to Make Pilgrim Pinwheels
STEP ONE: Combine the softened cream cheese and mayonnaise in a small bowl, stirring until smooth and creamy.
STEP TWO: Spread a thin layer of this mixture on one side of each tortilla, spreading all the way to the edges. Add a thin layer of stuffing over the mayo, then a layer of cranberry sauce, and finally a layer of turkey slices on top.
STEP THREE: Roll the tortilla tightly into a log shape. Place seam-side down on a plate, platter, or tray. Repeat with all the tortillas. Refrigerate for 30 minutes until chilled.
STEP FOUR: Remove the rolls from the refrigerator and use a sharp knife to trim the uneven ends of each roll-up. Discard the ends (or have them as a chef’s snack). Use the knife to slice each log into even, 1-inch-thick pinwheels. Place on a serving platter and watch them disappear!
Tips for Success
- This recipe is easy to adjust by cutting it in half or doubling it, depending on your needs.
- If you’re making these pinwheels in advance, wrap each tortilla log in plastic wrap. Then refrigerate them for up to 4 hours before unwrapping and slicing.
- If you prefer, you can mix the cranberry sauce in with the cream cheese.
- Don’t overfill the tortillas so you can roll them tightly. This helps them hold their shape once chilled.
- Green onions, herbs, or butter lettuce add freshness and make nice additions to these pinwheels.
Can You Make Pinwheels Ahead of Time?
Giving these Pilgrim rollups 2 or 3 hours to let the flavors meld is a great idea! However, since tortillas can dry out quickly on top and become soggy on the bottom, I recommend making these Thanksgiving pinwheels only a few hours in advance. No more than, say, 4 or 5 hours. The soft, cool texture is part of the appeal of these pinwheels!
What Kind of Bread Makes the Best Pinwheel Sandwiches?
The beauty of pinwheels is that almost any type of bread can work! We’re using tortillas because they are SO SO easy to work with and they taste great! But you can also use sandwich bread, flatbread, naan, soft dinner rolls, Hawaiian rolls (though were entering sliders territory here), puff pastry, etc.
If using a fluffy (not flat) bread, start by removing the crusts, then lay 2 slices together, overlapping slightly. If using dinner rolls, cut them in half like you would to butter them. Then use a rolling pin to flatten, layer on the fillings, roll, chill, and cut into pinwheel slices.
Other Perfectly Pretty Pinwheel Recipes
- Pizza Pinwheels
- Parmesan Puff Pastry Pinwheels
- Buffalo Chicken Pinwheels
- Chicken Jalapeno Popper Pinwheels
- Spinach and Artichoke Puff Pastry Pinwheels
- Chicken Bacon Ranch Pinwheels
*This post originally posted on 11/20/2013.
Equipment
Ingredients
- 4 whole wheat soft taco tortillas
- 4 ounces cream cheese softened
- ¼ cup mayonnaise
- ¾ cup Stove Top stuffing prepared according to package directions
- ¼ cup cranberry sauce
- 1 cup cooked turkey breast thinly sliced
Instructions
- In a small bowl, stir the cream cheese and mayo until smooth and evenly combined.
- Spread a thin layer of mayo mixture over one side of each tortilla, going all the way to the edges. Next, spread a layer of stuffing, then add a layer of cranberry sauce, and finally lay slices of turkey on top.
- Carefully roll each tortilla into a log and place them on a plate, seam side down. Refrigerate for 30 minutes. *If you're making these well in advance, wrap each tortilla log in plastic wrap and store for up to 4 hours. Unwrap before slicing.
- Using a sharp knife, slice off the ends of each tortilla log so they are even. Then cut 1-inch slices and place the pinwheels on their side on a platter. Serve immediately.
Notes
- You can substitute leftover Thanksgiving stuffing in place of Stove Top if you have some on hand.
- If you don’t have turkey breast on hand, you can use deli slices of turkey instead. You’ll still need about 4 slices per tortilla.
Pamela Wolf says
Aubrey these are awesome! Will definitely being making these during the holidays using leftovers and the marshmallows are going into our homemade gifts.