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. IMG_0936 Bake for about 30 minutes, until the vegetables are golden, some of the vegetables may even start to blacken. That’s good. IMG_0942 Pulse in a food processor. You may want to peel of the skin from the tomatoes and the pepper. It comes off really easily. IMG_0951 Add the softened cream cheese and pulse to combine. IMG_0954 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. 

IMG_0957 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. IMG_1074 Roll it up tightly. IMG_1075 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

Turkey Pinwheels With Roasted Vegetable Spread
 
Prep time
Cook time
Total time
 
Author:
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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Comments

  1. olivehealth says

    The veggie spread looks yummy! Have you ever tried making hummus? That’s next on my list:)

  2. Yelena says

    Olga, Would a blender work for this? Ive been wanting to buy the Vita mix blender and I’m wondering if it would work for salsas and recipes like this? Thought maybe you would know? Thanks
    Oh, what food processor do you use?

    • says

      Yelena, I’ve never used a blender for this, I think it might be too thick for it, but I can’t say for sure. I don’t have a Vitamix, so I don’t know how it works. I have a Cuisinart food processor and I love it.

  3. Anna says

    I was wondering, do you need wait for the vegetables to cool after they come from the oven, or do you put them in a pood processer right away while they’re still hot?

  4. Zoya says

    Hi Olga!
    I’m planning a party and wondering how far in advance I’d be able to make these?
    Thanks!
    Zoya

    • says

      Hi Zoya,
      You can make the veggie spread a few days in advance and assemble the pinwheels about an hour before serving. If you make it too far in advance, they will become soggy and mushy.

  5. Jessica says

    I made these yesterday for a MOPS event and they were great. I had some of the veggie spread on a bagel this morning, too – very flavorful! A great recipe!

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