The best tortilla wrap recipes are right here with some easy pinwheel sandwich recipes. Give all of them a try today! You'll love them and our bonus recipe too!
Today I have over 15 of the best tortilla wrap recipes you'll ever make. Cut them up, and you have easy pinwheel sandwich recipes that everyone will love.
From chicken to tuna, there's a winner here for everyone. There's also a bonus recipe for leftover ham and cheese wraps that you're going to LOVE as much as we do!
How to Make a Tortilla Wrap
Fold the sides of the wrap halfway towards the center. Bring both the left and the right side of your wrap about 1–3 in towards the middle of the wrap.
Leave about 2–3 inches in between both sides, depending on how large of a wrap you are using.
This way, your wrap’s contents do not fall out as you take a bite.
Bring the bottom third towards the center. To make your fold, lift up on the bottom edge of your wrap, and move it towards the center about one third of the way up.
While this doesn’t have to be perfect, keeping about two thirds of the wrap exposed helps you tightly wrap it up.
Tuck your filling back into the wrap as you roll it up. As you move the wrap, your filling may slide out.
As you make the fold, use your hands to pull back on the filling from outside the wrap.
This keeps it tucked in as you make your folds.
Tucking the filling into the wrap helps you fold it tightly, and the filling is less likely to come out.
Continue folding the wrap from the bottom until you reach the end. Fold the wrap up, then flip the wrap on top of itself to make your additional fold.
Then, make more folds until you reach the end of your wrap.
You may fold your wrap 1-3 times, depending on its size.
The amount of filling also determines how many folds you’ll make. If your wrap is super stuffed, you may only have to fold it 1 more time. If it is on the thinner side, 2 folds may work great.
Dab a smear of your choice on the edges to keep the wrap together. Smear a dab of hummus, condiment, or sauce on the inside edge of your wrap. Use a dollop of spread about the size of a quarter so you don’t get it all over your wrap
While this is optional, it helps keep your wrap securely folded as you serve and eat it.
If you use too much spread, it may make a mess across your wrap.
Press down on the wrap after its folded to keep it in place. Once your wrap is folded and you’ve smeared the spread, gently apply pressure on the smooth side of the wrap. You can use your hands or a spatula to do this.
This helps the wrap maintain its shape, and it spreads the hummus, condiment, or sauce across the wrap.
Slice the wrap in half diagonally so it is easy to eat. Use a sharp knife to make a clean cut. Angle the knife across the wrap diagonally, and press down on the knife with consistent pressure to make your slice. Then, separate your wraps and serve them.
Doing the Cylinder Roll
Fold the bottom edge of the wrap towards the center. Move the bottom 3–4 in of the wrap over top of your filling, and then pull back on the wrap to tuck your filling inside.
This helps you wrap it up tightly so nothing falls out.
Roll the wrap evenly until you reach the end of the tortilla. With your hands holding your first fold in place, gently roll the bottom of the wrap upwards. Then, continue to roll the wrap in one even motion.
Make your roll from the bottom of the wrap to the end.
If you take a pause in between folds, your wrap may loosen up and your contents may fall out.
Spread a bit of condiment, sauce, or hummus on the edge of your wrap. When you get to the end of your wrap, hold your wrap with 1 hand and use the other to scoop a quarter-size dollop of spread on the inner edge. Spread a topping of your choice across about 3–5 in of the wrap.
This helps the wrap stay in place as you cut, serve, and eat it.
Tuck the ends of the wrap inside. Once your wrap is secure, use your fingers to poke the loose ends of your wrap towards the middle. Fold the ends inward about 3 times, and pinch the corners so they stay in place.
This helps keep everything in a neat bundle.
Make a diagonal cut in the middle of your wrap to easily serve it. Use a sharp bread knife, and position it at a 45-degree angle at the center of the wrap. Then, press down on the knife starting at the tip to make your cut.
This is an attractive way to serve your wrap because you can easily show off the filling.
Using the Envelope Fold
Fold the left and right sides into the middle of the wrap. Pick up the edges on either side and overlap them in the center. Overlap the sides about where the inner filling stops so you can tightly fold your wrap.
Roll up the wrap starting from the bottom. Gently secure your folds in place with 1 hand, and use the other hand to bring the bottom of your wrap towards the middle.
Pull back on the wrap slightly to tuck the filling into place, and continue to roll the wrap until you reach the outer edge.
You should easily complete the wrap in 1-3 rolls.
Cut your wrap in half and serve it on a plate or paper towel. Once your wrap is folded, it is ready to eat! To serve, use a sharp knife to cut the wrap in the middle at a 45-degree angle.
Then, either place each half in a paper towel, or put them both on a plate.
You can use a bread knife or steak knife, for example. The serrated edges make it easy to cut through the wrap.
Best Tortilla Wrap Recipes
Tortilla wraps are one of my favorite things to make for lunch, dinner, or as appetizers. I love them because of how versatile they are. I can use almost anything in them, and if I serve them whole, it makes for an entire wrap.
If I cut them up, I get to serve delicious pinwheel sandwiches to my family or friends. This ability to put just about anything in them and serve them in two different ways makes them perfect as meals or as appetizers!
I've made all kinds of different wraps and pinwheels over the years, and today I wanted to share some of my favorites with you. Read on for over 15 of my very favorite best tortilla wrap recipes.
Making Easy Pinwheel Sandwich Recipes
Pinwheel sandwiches are a tea sandwich prepared using bread slices sliced longways from a conventional square loaf which has a substantial well-flavored spread or soft filling.
The spread slices are rolled up tightly, covered and rested under refrigeration to set. When set they are cut into slices for service.
The usual flatbreads are wheat tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard. BLAH BLAH BLAH using pinwheels sandwiches too
Pinwheel sandwiches are small sandwiches that are curled up into a roll. Depending on the topping used, pinwheel sandwiches are very versatile; they're great for afternoon tea and elegant enough for cocktail parties. As an added bonus, these sandwiches are a perfect size for little fingers and are wonderful at kids' parties. Even if you're not used to preparing your own appetizers, pinwheel sandwiches are fairly simple to make. Once you've got the basics down, you can customize them to suit the tastes of you and your guests
Preparing Pinwheel Sandwiches
Make thin bread slices. Begin with a loaf of your favourite sandwich bread. Cut thin slices lengthwise across the loaf. The thinner you make the slices, the easier it will be to roll them into wheels. As you cut, make an effort to keep the slices at a consistent thickness.
Cutting your loaf lengthwise will allow you to make longer pinwheel sandwiches.
Cut crusts off of bread slices. Although some people already prefer sandwiches without the crust, removing them is a necessity when making pinwheel sandwiches. Take a knife and slice out whatever crust is around the slice. Try to cut as little of the soft bread away as you can.
Unlike a regular sandwich, only one slice of bread will be used for each sandwich.
Flatten the bread with a rolling pin. Sandwich bread tends to be light and fluffy when cut off a loaf. Flatten it down with a rolling pin to spread out the bread and compress the slice. On top of increasing the surface you'll be able to layer, flattened bread is also easier for rolling.
Moisten the bread with butter. Take a knife and spread butter on the side of the bread you'll be putting ingredients on. This will help keep the bread moist and enable easier rolling when it comes time to shape the sandwich.
You may butter the bread on both sides if you're concerned the roll won't be moist enough.
Layer your bread with a spread. Cream cheese, mayonnaise, and jam are all great choices for a sandwich spread. Once you have a layer of butter, lay down a spread, covering the surface of the bread evenly. Once you have the bread covered to your satisfaction, you can use the knife to even out the spread a little more.
Layering your sandwiches with multiple spreads can be a good idea, although certain spreads may not compliment each other.
Add wafer-thin ingredients on top of the bread. Remember that you'll need to roll your sandwich so you need to avoid overfilling the bread. Ham and salami are great choices because they're usually cut very thin by default and roll up easily. Although ingredients like sliced ham won't add much height on their own, you should be wary of the fact you'll want to ultimately roll up the bread when you're done.
Roll up the bread like a burrito. When all of the ingredients are set on the bread, take one side and begin to roll the bread over itself, as you might when preparing a burrito. If you cut your slices to long by default, roll it up from one short side to the other.
The rolling and subsequent cutting of pinwheel sandwiches bears a lot in common with sushi.
Roll into plastic wrap. After making the sandwiches, immediately roll each wrapped sandwich in plastic wrap. Flatten out a piece of plastic wrap and roll the plastic along the sides and edges so no air is getting to the sandwiches.
If you'd like to cut the sandwiches before refrigerating them, just make sure to wrap the platter of cut sandwiches very well or they may dry out quickly.
Refrigerate for half an hour. Although pinwheel sandwiches are good for eating immediately after cutting, wrapping and refrigerating them for half an hour will help them to keep their distinctive shape.
If you're serving sandwiches on a hot day or the fillings of the sandwich are cold (like cream cheese), you may want to refrigerate them a little longer. Sandwiches can be refrigerated from 30 minutes up to one day.
Serving Pinwheel Sandwiches
Cut each roll into bite-size pieces. When you have rolled your bread slices up, you should have one or more burrito shaped rolls. In order to make them into pinwheel sandwiches, take a knife and hew them into evenly-sized chunks. Cut them into bite-sized chunks that are similar in size to bites of sushi.
If you want a proper measurement, cut the pieces in one inch segments. An inch length is a good bite-size for this type of sandwich.
Slice off excess pieces. If you've sufficiently loaded your sandwiches, there's a good chance there will be ingredients that are protruding from the bread once you've rolled it up. If there's anything sticking out from your roll, snip it off as close to the roll as you can.
If you're short and time and aren't trying to make perfect pinwheels, you don't necessarily have to trim the excess pieces. But doing so will make your pinwheels look more professional.
Secure your pinwheel pieces with a toothpick. Although pinwheel sandwiches do a reasonably good job of holding their shape, locking them down with a toothpick will make sure they don't unfurl before being eaten. Before you present them, impale them down the centre with one toothpick each.
If you're packing the sandwiches for children, it may be best for safety's sake to go without the toothpicks. The same applies to serving the very elderly.
Serve on a party platter. Pinwheel sandwiches are a perfect party food. Because they look great as a finger food, you should put some effort into the way you present them on a platter. The most common way to do this is to ring them around the perimeter of the platter, working your way in as you fill the tray.
Including a dipping sauce in the center of the platter will be a hit if you're serving a group.
Pack in school lunches. Pinwheel sandwiches are small enough to fit snugly into a kid's lunch box. Seal them in ziploc bags to preserve their freshness. Because of their small size, you should be able to pack three or four into one bag. If you're making them specifically for a child, you should fill them with his favourite ingredients.
Customizing Your Pinwheel Sandwich
Choose a different type of bread. While dense white bread is the standard bread for pinwheel sandwiches, you can easily swap it out for a lighter or more interesting option. Tortillas (whole-wheat or flour) are a good choice for beginners since they're easy to roll and don't have crusts to trim.
You could also try Hawaiian bread, pita bread, brioche or naan. Just be sure to roll the breads so they're flat before you make your sandwich.
Use a creative spread. If you want to keep your pinwheel sandwich simple and classic, spread the bread with butter, mayonnaise or mustard. This can be a good idea if you're making a lot of sandwiches for a crowd. But if you're feeling more adventurous, consider using:
- Refried beans
- Pizza sauce
Choose savory fillings. Create a variety of savory pinwheel sandwiches so people can choose what they like. Make a few simple options like a ham and cheese or shredded chicken pinwheel sandwich. You should also play around with other combinations of meats, eggs, tofu, and seasonings.
Think about some of your favorite meals and try to recreate those flavors in a sandwich. For example, you might make a pizza-style, southwestern, or Thai pinwheel sandwich.
Try sweet fillings. Pinwheel sandwiches can also make great desserts if you use sweet fillings. Or, you could make a salty-sweet flavor combination by combining a savory meat (like turkey) with a sweet filling (like cranberry sauce). Examples of sweet fillings include:
- Flavored yogurt
- Sweetened cream cheese
- Chocolate spread
- Peanut butter
- Cranberry sauce
- Thin slices of apple, pear, banana, or strawberry
Make a vegetarian sandwich. There are a lot of options for a vegetarian sandwich (which also make great additions to meat sandwiches too). Select several vegetables, but keep in mind that they should be sliced thin so they roll easily and are easy to eat. If using a vegetable with high water content (like cucumber or tomato) make sure to apply a spread to prevent the bread from becoming soggy. Good vegetable options include:
- Fresh spinach leaves
- Shredded carrots
- Strips of bell pepper
Do you have to use normal bread? Can I use tortillas too?
Tortillas make great pinwheel sandwiches. Trim off uneven ends for easier slicing.
Try These Best Tortilla Wrap Recipes and Easy Pinwheel Sandwich Recipes for Yourself
These are the best tortilla wrap recipes you'll ever make. They're simple, delicious, and always a crowd pleaser. The same can be said for these easy pinwheel sandwich recipes.
Whether you're in the mood for a wrap or a pinwheel sandwich, one thing's for sure, you'll love all of these recipes. So will your family!
Here's our BONUS leftover ham and cheese wrap! I hope you enjoy it as much as we do!
Ham and Cheese Wraps Recipe
- large flour tortillas
- ham, leftover or shaved
- lettuce, baby kale or baby spinach
- mayo, ranch dressing or caesar salad dressing
- cheese shredded or sliced
- cream cheese plain or flavored
- cucumber, optional
- sweet peppers, (optional)
Ham and Cheese Wrap Instructions
Place tortillas at your workstation on a cutting board.
In a small bowl combine cream cheese, mayo, ranch or caesar salad dressing and spread in center of each tortilla. Add shredded cheese on top, followed by bacon, avocado, onion, tomato, lettuce or spinach or kale and ham.
Sprinkle with a little salt and a little pepper.
Fold sides in on top of all of your filling and roll your tortilla up, just like you would a burrito.
Slice in half if you want and secure with wooden tooth picks if you need to.
Enjoy every single bite!
Ham and Cheese Wraps
- 4 flour tortillas large
- 1 pound ham leftover or shaved (amount is approximate, use as much or as little as you want)
- ½ medium onion, sliced
- 12 slices bacon cooked in slices or crumbled
- 1 ripe avocado seeded and sliced
- 1 cup lettuce shredded or baby kale or baby spinach
- 1 large tomato seeded and sliced
- cup mayonaise or ranch dresseing or caesar salad dressing - ½ more or less to taste
- salt - sprinkles
- pepper - sprinkles
- 1 cup cheese shredded or sliced more or less to taste
- ½ brick cream cheese plain or flavored - approximately more or less to taste
- cucumber, sliced
- sweet pepper, seeded and sliced
- bean sprouts
- olives, sliced
- Get out and measure all of your ingredients.
- Place tortillas on a clean flat surface.
- In a small bowl, combine cream cheese and mayo, ranch or caesar salad dressing. I find the cream cheese easier to spread when blended together but you don't have to if you don't want to. One at a time works just fine too!
- Spread cream cheese mixture evenly over the middle section of each tortilla.
- Add cheese, sliced or shredded.
- Add lettuce, baby spinach or kale and tomatoes.
- Add ham.
- Add onion.
- Add bacon.
- And at last, add your avocado.
- Sprinkle with salt and pepper.
- Fold sides in on top of filling and roll up tortilla, like a burrito.
- Cut in half if desired, and secure with wooden tooth picks if necessary. Serve and enjoy!
- Enjoy every bite!