Turkey Pinwheels With Roasted Vegetable Spread

I always wanted to try making a dip/spread with roasted veggies. Roasting vegetables brings out so much intense flavor, and I often use this technique on tomatoes, green beans, asparagus, peppers, zucchini and cauliflower. This time, my intention was to create a spread that could go inside a tortilla with some deli for some beautiful and yummy appetizers. 

Every other week, my husband and I get together with a group of teenagers at our house. They are one of my favorite audiences to try out new recipes on. Love you guys:)! Anyway, they loved this one. If a group of teenagers raved about something that’s based on vegetables, you know it’s a winner.

I loved how neat these wraps turned out. Usually I make wraps or pinwheels with lettuce, tomatoes, peppers, etc. It tastes great, of course, but the vegetables are always falling out. Another issue I would have is the tortillas getting soggy. This time, everything stayed put in immaculate little rolls. 

Try this creamy veggie spread in your wraps, make pinweels or even serve with tortilla/pita chips or with a selection of crispy vegetables. Here’s a great option to serve at a casual get together over coffee or tea.

Yields: 1 1/2-2 cups of spread, approximately 10 wraps, each cut into 1 inch thick pinwheels

Ingredients:

For the Roasted Veggie Spread:

1 red bell pepper, seeded and cut into slices

2 tomatoes, seeded and cut into chunks

1 medium zucchini, sliced into circles

1 onion, sliced into half circles

3 garlic cloves

1 Tablespoon oil

salt, pepper

1 (8oz.) package cream cheese, softened

For the pinwheels:

10 flour tortillas (or any kind that you like, I personally love the tomato herb tortillas)

1 lb turkey, thinly sliced

1 lb cheese, sliced (any kind that you like, mozzarella, provolone, swiss, etc)

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Toss the vegetables with the oil, salt and pepper and distribute evenly on sheet. Bake for about 30 minutes, until the vegetables are golden, some of the vegetables may even start to blacken. That’s good. Pulse in a food processor. You may want to peel of the skin from the tomatoes and the pepper. It comes off really easily. Add the softened cream cheese and pulse to combine. Season with salt and pepper. You can also add minced fresh herbs.

You can make this spread ahead of time. It’s also great served on crackers, bagels, or as a dip. 

Spread about 1 -1/2 Tablespoon of it on a tortilla, place a few slices of turkey in the center and top with slices of cheese. Roll it up tightly. Repeat with the rest of the ingredients. When you have rolled up all the tortillas, slice them with a sharp knife into 1/2 – 1 inch pinwheels. You can make this ahead of time and refrigerate to store. Refrigerating will also held firm the wraps up and they are much easier to slice into pinwheels when they are cold.

Turkey Pinwheels With Roasted Vegetable Spread

Turkey Pinwheels With Roasted Vegetable Spread

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Olga’s Flavor Factory

Recipe type: Appetizer

Serves: 30

Ingredients

For the Roasted Veggie Spread:

• 1 red bell pepper, seeded and cut into slices
• 2 tomatoes, seeded and cut into chunks
• 1 medium zucchini, sliced into circles
• 1 onion, sliced into half circles
• 3 garlic cloves
• 1 Tablespoon oil
• salt, pepper
• 1 (8oz.) package cream cheese, softened

For the pinwheels:

• 10 flour tortillas (or any kind that you like, I personally love the tomato herb tortillas)
• 1 lb turkey, thinly sliced
• 1 lb cheese, sliced (any kind that you like, mozzarella, provolone, swiss, etc)

Instructions

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
2. Toss the vegetables with the oil, salt and pepper and distribute evenly on sheet. Bake for about 30 minutes, until the vegetables are golden, some of the vegetables may even start to blacken. That’s good.
3. Pulse in a food processor. You may want to peel of the skin from the tomatoes and the pepper. It comes off really easily.
4. Add the softened cream cheese and pulse to combine. Season with salt and pepper. You can also add minced fresh herbs. You can make this spread ahead of time. It’s also great served on crackers, bagels, or as a dip.
5. Spread about 1 -1/2 Tablespoon of it on a tortilla, place a few slices of turkey in the center and top with slices of cheese. Roll it up tightly.
6. Repeat with the rest of the ingredients. When you have rolled up all the tortillas, slice them with a sharp knife into ½ – 1 inch pinwheels. You can make this ahead of time and refrigerate to store. Refrigerating will also held firm the wraps up and they are much easier to slice into pinwheels when they are cold.

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