Prep time: 15 minutes
Yields: 28

Ingredients:

  • 8 oz. cream cheese, softened
  • ⅓ cup sun-dried tomatoes in oil, finely chopped
  • ¼ cup Parmesan cheese, finely grated
  • 1 ½ tsp. Italian seasoning
  • ½ tsp. garlic powder
  • 1 Tb. milk
  • 2 cups baby spinach
  • 8 oz. deli turkey, thinly sliced
  • 4 burrito-sized flour tortillas, any flavor

Directions:

  • 1

    Cut cream cheese into ½-inch cubes and place in a medium bowl.

  • 2

    Add the tomatoes, Parmesan cheese, Italian seasoning and garlic powder to the cream cheese. Mix until well combined.

  • 3

    Pour the milk into the cream cheese mixture until fully combined and the mixture is spreadable.

  • 4

    Place one tortilla on a flat surface and top with the cream cheese mixture, baby spinach and three slices of deli turkey.

  • 5

    Tightly roll up the tortilla. Repeat with the remaining tortillas and cream cheese mixture.

  • 6

    Cover and refrigerate the pinwheels for at least one hour then slice into pinwheels and serve chilled.