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Diploma Pinwheel Wraps Diploma Pinwheel Wraps

Diploma Pinwheel Wraps

A fun, graduation-ready snack that’s as cute as it is easy. These savory pinwheel wraps are packed with creamy, cheesy layers and rolled to resemble mini diplomas—perfect for party platters and make-ahead entertaining.
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Recipe - 310 - Los Angeles - Compton
Diploma Pinwheel Wraps
Diploma Pinwheel Wraps
Prep Time20 Minutes
Servings10
0
Ingredients
10 large flour tortillas
16 oz cream cheese, softened
1 packet (or ~1 cup prepared) ranch seasoning mix
16 oz deli turkey slices
12 oz deli ham slices
2 cups shredded cheddar cheese
4 cups baby spinach
1 bunch fresh chives
Directions
  1. In a medium bowl, mix softened cream cheese with ranch seasoning until smooth and well combined.
  2. Lay a tortilla flat and spread a thin, even layer of the cream cheese mixture across the surface.
  3. Add a layer of deli meat (turkey or ham), then sprinkle shredded cheese and a handful of spinach on top.
  4. Roll the tortilla tightly into a log, keeping the filling compact. Wrap in plastic wrap to hold its shape.
  5. Repeat with remaining tortillas and fillings.
  6. Chill in the refrigerator for at least 4 hours, or overnight, to firm up for easy slicing.
  7. Remove from wrap and slice into 1-inch rounds using a sharp knife, wiping the blade between cuts for clean edges.
  8. For a “diploma” look, gently tie a few pinwheels with softened chives.
  9. Arrange on a serving tray and keep chilled until ready to serve.
20 minutes
Prep Time
0 minutes
Cook Time
10
Servings

Directions

  1. In a medium bowl, mix softened cream cheese with ranch seasoning until smooth and well combined.
  2. Lay a tortilla flat and spread a thin, even layer of the cream cheese mixture across the surface.
  3. Add a layer of deli meat (turkey or ham), then sprinkle shredded cheese and a handful of spinach on top.
  4. Roll the tortilla tightly into a log, keeping the filling compact. Wrap in plastic wrap to hold its shape.
  5. Repeat with remaining tortillas and fillings.
  6. Chill in the refrigerator for at least 4 hours, or overnight, to firm up for easy slicing.
  7. Remove from wrap and slice into 1-inch rounds using a sharp knife, wiping the blade between cuts for clean edges.
  8. For a “diploma” look, gently tie a few pinwheels with softened chives.
  9. Arrange on a serving tray and keep chilled until ready to serve.