Pinwheel Platters Recipe

Prepare seasoned cream cheese

In a medium bowl, combine 12 oz softened cream cheese, 2 tbs mayonnaise, 1 tsp dried chives, 1 tsp dried dill, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp freshly ground black pepper. Mix until smooth and evenly blended. Taste and adjust seasoning as needed.

Assemble pinwheels

Lay one large tortilla flat on a clean work surface. Spread a generous, even layer (about 2 tbsp) of the seasoned cream cheese over the tortilla, leaving a 1/2-inch margin at the edge. Arrange 3 slices of deli ham overlapping in a single layer over the cream cheese. Top with 2 slices of provolone (overlap slightly) and a small handful (~2 tbsp) of baby spinach or mixed greens if using. Repeat for remaining tortillas.

Roll and chill

Starting from one edge, roll each tortilla tightly into a firm log. Wrap each log in plastic wrap and refrigerate for at least 30 minutes (preferably 1 hour) to firm up — this makes slicing cleaner.

Slice and finish

Remove wraps and use a sharp serrated knife to slice each log into 4 equal pieces (for 6 tortillas you'll get about 24 pinwheels). Arrange pinwheels cut-side up on a platter. If desired, secure each with a toothpick and garnish with a fresh basil leaf. Serve chilled or at cool room temperature within 2 hours.

Cook and slice chicken

Pat chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat a grill pan or skillet over medium-high heat and add 2 tbs olive oil. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice across the grain into strips about 1/4-inch thick. You should have enough to evenly distribute across 6 tortillas.

Assemble pinwheels

Lay a tortilla flat and spread about 1 tbsp of basil pesto evenly over the surface, leaving a 1/2-inch margin. Arrange a portion of sliced grilled chicken in a single layer across the center (about 3–4 oz worth), top with 2 slices provolone, a few julienned sun-dried tomatoes (about 1 tbsp), and a small handful (~2 tbsp) of arugula or mixed greens if using. Repeat with remaining tortillas.

Roll and chill

Tightly roll each tortilla into a log. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (1 hour preferred) to set.

Slice and finish

Unwrap and slice each log into 4 equal pinwheels with a sharp serrated knife. Arrange on a platter, secure with toothpicks if desired, and garnish with fresh basil leaves. Serve chilled or at cool room temperature within 2 hours.

Arrange a mix of ham and chicken pinwheels on a large platter, alternating varieties for color contrast. Add fresh basil leaves around the platter and provide toothpicks for easy picking. Keep chilled until serving. Leftovers can be stored airtight in the refrigerator for up to 48 hours; the tortillas may become slightly soft as they sit.