Ham and Cheese Pinwheels are an easy to make snack or appetizer that combines thinly sliced ham and homemade veggie cream cheese in a soft tortilla wrap! Serve for a simple after school snack or bring them to get togethers to feed a crowd!
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The Best Ham & Cheese Pinwheels
Having a healthy and satisfying snack on hand is super important, especially during the school year when my kids are so busy! Those busy days are really when these ham and cheese pinwheels come in to save the day.
They are super easy to make, and great to make ahead of time so you have them on hand when you need them the most. Pack them for lunch along with some fresh veggies and dip, or eat them as an on-the-go snack!
- Veggie Wraps: I used spinach and red pepper wraps, but you can use any wrap or tortilla that you prefer!
- Ham: Thinly sliced ham works best since these are going to be rolled up into pinwheels.
- Colby Jack & Pepper Jack Cheese: I love to use a combo of colby jack and pepper jack sliced cheese, but you can also use whatever sliced cheeses you have on hand!
- Veggie Cream Cheese: Instead of buying a veggie cream cheese, I highly recommend making one at home for maximum flavor and nutrition! Simply mix together softened cream cheese, shredded carrots, red bell pepper, celery, parsley, red onion, garlic powder, onion powder, dried dill and salt and pepper!
how to make ham and cheese pinwheels
- Make the Cream Cheese: Combine cream cheese, carrots, red bell pepper, celery, parsley, red onion, garlic powder, onion powder, and dried dill in a medium bowl. Mix to combine and season with salt and pepper to taste.
- Layer Wraps with Cream Cheese: Lay out your tortillas and spread 1/4 of the cream cheese mixture on each tortilla wrap.
- Assemble: Layer with ham then top with Colby jack cheese on one half and pepper jack cheese on the other half.
- Roll them Up: Starting at the bottom, roll up the wrap tightly. I like to roll them up in plastic wrap and place them in the refrigerator for an hour to make them easier to cut!
- Slice & Serve: Slice them into pinwheels and serve. These can be kept in the fridge for up to 4 days.
Tips & Variations
- Make them spicy: The pepper jack cheese adds a slight kick, but you can take it up a notch by adding a sprinkle of red pepper flakes to the cream cheese!
- Meat-free: You can skip the ham and make delicious cheesy tortilla roll ups instead!
- Don’t like ham? Feel free to use deli turkey or chicken instead of ham in your tortilla pinwheels!
- Out of time? Don’t feel like you have to make your own veggie cream cheese if you are in a pinch for time. Feel free to buy store-bought veggie cream cheese instead!
Frequently Asked Questions
How can I keep my ham and cheese wraps from getting soggy?
These ham and cheese pinwheels won’t get soggy right away. They might start to become soggy after about 3-4 days, so they are best served before then.
How long do you refrigerate pinwheels before cutting them?
I like to refrigerate the rolled up tortillas for at least an hour before cutting into them. This helps the ingredients to set where they are so they won’t fall apart after cutting!
Can I make tortilla pinwheels ahead of time?
Definitely! Tortilla roll ups are great to make the day before serving, but you can make them up to 2 days ahead of time to ensure they are still fresh when serving!
More Easy Recipes to Try
- Italian Pinwheels
- Cucumber Tea Sandwiches
- BLT Grilled Cheese
- Healthy Tuna Salad
- California Grilled Cheese
Ham And Cheese Pinwheels
- 4 large veggie wraps, I did spinach and red pepper wraps
- 24 slices sliced ham
- 8 slices Colby jack cheese
- 8 slices Pepper jack cheese
- Make veggie cream cheese: Combine cream cheese, carrots, red bell pepper, celery, parsley, red onion, garlic powder, onion powder and dried dill in a medium bowl.Mix to combine and season with salt and pepper to taste.
- Lay out your tortillas and spread 1/4 of the veggie cream cheese mixture onto each tortilla wrap.
- Layer with sliced ham then top with monetary jack cheese on half and pepper jack cheese on the other half.
- Starting at the bottom roll up the wrap tightly. I like to roll them up in plastic wrap then cover in the refrigerator for an hour to make them easier to cut.
- Slice and serve! These can be kept in the fridge for up to 4 days.