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Pinwheel Sandwiches

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Looking for a cold appetizer sandwich to fill up those party trays? This pinwheel sandwich recipe stuffed with all sorts of delicious veggies and wrapped up in cream cheese is just so easy!

So easy to make, with the flavors being easily adjustable to include ingredients you love, these are big game and holiday approved.

I love sandwich wraps SO much for lunch. Typical bread always fills me up and quite honestly, is a bit boring. But whipping out the wraps gets my attention asap. And while this particular pinwheel sandwich recipe is great for a party or potluck appetizer without any of the cooking, it is also great for picky kids that just won’t eat a sandwich and a delicious lunch time meal for a nurse, student, or spouse!

pinwheel sandwich recipe

Philadelphia Cream Cheese Pinwheels

Cream cheese smothered in veggies inside tortilla wraps is a delicious finger food appetizer that will keep everyone full once the party starts. There are a few things you need to gather in order to get started on this simple recipe.

  • 2 packages of Philadelphia cream cheese
  • 1 package ranch seasoning
  • Minced green onions
  • Tortillas (I use spinach and sun dried tomato for extra flavor)
  • Diced red bell pepper
  • Diced orange bell pepper
  • Diced celery

Additional ways to stuff party pinwheels:

  • Shredded cheese
  • Diced black olives
  • Diced pickle spears
  • Diced tomatoes

How to make Pinwheel Sandwiches

In a bowl, combine cream cheese, ranch seasoning package and diced/chopped green onions together and make sure it’s all mixed as evenly as possible.

If you prefer to have less thick center, you can easily use 1 package of Philadelphia Cream Cheese (8 oz.) instead of 2. I’ve had it both ways and it both taste awesome so it’s more of a preference.

mix your ranch seasoning and cream cheese for a mixture that can be spread on tortillas

Lay out tortillas and spread cream cheese mixture evenly on the entire tortilla.

spread cream cheese on your spinach tortillas for a great base

Sprinkle diced veggies all over tortilla, making sure they don’t clump up in one area because it makes it harder to roll evenly.

add diced veggies to your tortillas for a yummy crunch

In the case of this recipe, I kept the ingredients super simple, but you can also layer on black olives, shredded cheese, diced pickle or even bits of chicken as well.

Cutting Pinwheel Tortilla Wraps

Slowly roll up pinwheels tightly and evenly.

roll up your tortillas tightly so they can be compact in a finger food

Wrap pinwheels in plastic wrap or aluminum foil so they keep their shape and pop in the fridge for a minimum of 2-3 hours. They set even better overnight but if you are rushed for time, a few hours is plenty to get cold.

Take wraps out of fridge and trim edges on each side.

Now slice into 1-1.5 inch slices, which make a quick and easy appetizer that will be a big hit at your next party!

once firmed in fridge, they tortillas cut easily to create party platter appetizer plate

Party Platter Ideas

Need some more party recipe ideas to serve up that are perfect to grab and fill up a plate?

5 from 1 votes

Pinwheel Sandwiches with Cream Cheese

Prep Time 10 minutes
Total Time 2 hours 10 minutes
Pinwheel Sandwiches with Philadelphia Cream Cheese and diced veggies make an awesome party platter addition. Easy to make, with the bold flavors being easily adjustable to include ingredients you love, these tortilla rollups are big game and holiday appetizer approved. 


  • 2 8 oz. packages of cream cheese (softened)
  • 1 Hidden Valley Ranch seasoning packet
  • 2 diced green onions
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced orange bell pepper
  • 1/2 cup diced celery


  • First pull cream cheese out of fridge and let soften at room temperature for about 15-30 minutes.
  • Mix cream cheese blocks, ranch seasoning, and diced green onions.
  • Spread cream cheese mixture on open faced tortillas.
  • Add small diced veggies (peppers and celery) all over tortilla.
  • Roll pinwheel up tightly and secure with plastic wrap.
  • Put pinwheel in fridge for 2-3 hours until firm.
  • Remove from fridge, carefully cut off ends and then cut tortillas into 1 inch slices.
  • Serve cold. 


  • You can vary your ingredients for this recipe. Please see entire recipe layout for suggestions and alterations. 


Serving: 6people | Calories: 165kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 233mg | Fiber: 1g | Sugar: 3g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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