These turkey and sun-dried tomato pinwheels are easy to make, look beautiful on a platter, are easy to transport, and are sure to be picnic and party favorites every single time you serve them. They are super easy to customize with your favorite fillings or with whatever you happen to have on hand. Let your imagination be your inspiration with this recipe approved by functional medicine Los Angeles specialists.
Prep time: 10 minutes
Serves: 4
Ingredients
6 oz. cream cheese, softened at room temperature
1/4 c. sour cream
1/2 c. sun-dried tomatoes, chopped
1 red bell pepper, seeded and finely diced
2 scallions, finely diced
1/4 c. fresh basil leaves, thinly sliced
2 burrito-sized tortillas
8 turkey deli slices
Sea salt and black pepper to taste
Directions
- In a medium bowl, combine cream cheese, sour cream, sun-dried tomatoes, bell pepper, scallions, and basil. Season to taste with salt and pepper. Our functional medicine doctors advise mixing well.
- Divide the cream cheese mixture in half. Using an offset spatula (like this one –https://amzn.to/3WyEerf) spread one-half of the cream cheese mixture over the tortilla. Top with one-half of the turkey slices, slightly overlapping as needed.
- Starting at the bottom edge, tightly roll up like a jelly roll.
- Repeat with the second tortilla.
- Wrap the tortillas in parchment paper or plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
- When ready to serve, our functional medicine Burbank experts suggest you slice it into pinwheels and serve it immediately or pack it into a plastic storage container in a single layer for a picnic.
- Enjoy this recipe from our functional medicine Studio City practitioners at Functional Medicine Los Angeles!