These plant based turkey pinwheels are so creamy, sweet, savory and fresh. They are the perfect no cook, fuss-free summer recipe. And the best part? They are only 5 ingredients!
I wanted to share some fun but simple summer recipes, so I set out to make three amazing vegan pinwheel recipes this month. I created this turkey, cream cheese, and jam pinwheel as well as a taco-inspired pinwheel and a vegan buffalo chicken pinwheel. Definitely check out all three recipes.
Vegan Turkey Pinwheels
Let’s talk about this vegan turkey pinwheel (aka turkey roll up). This one is so classic to me, as it’s the first pinwheel flavor I ever tried. When I set out to create these recipes this one was at the top of my list. I love the way the cream cheese and jam pair with the savory hickory deli slices. Yum!
These are traditionally made as turkey, cream cheese, and cranberry pinwheels, but I wanted to use blackberry jam as it’s in season. This recipe works well with cranberry sauce, blackberry jam, and raspberry jam. I wouldn’t use anything too sweet like grape or strawberry jam.
These pinwheels are a lot like the Costco turkey pinwheels, but completely vegan and plant-based of course!
Video and Recipe
To make these pinwheels it’s truly as simple as spreading everything out on a soft flour tortilla and rolling it up tightly. I love that this recipe is so simple and once you roll everything up it’s portable. It would a great meal for a premade lunch or picnic!
Check out this YouTube video where I demonstrate how to make these pinwheels:
Without further ado, here is the recipe! I hope you love it as much as I do. Please share your recreations with me on Instagram.
- 4 soft flour tortillas
- 4 oz plant based cream cheese
- 2 oz cranberry sauce*
- 1 package Tofurky hickory smoked deli slices
- 3 Romaine lettuce leaves, shredded
Layout a tortilla on a flat surface (if the tortilla is stiff warm it up for 10 seconds in the microwave)
Spread a layer of cream cheese on the tortilla, using ¼ of the cream cheese so it’s not too thick or thin
Spread a thinner layer of jam on the cream cheese
Lay 3-4 slices of the vegan deli slices on top
Add a thin layer of Romaine lettuce, covering everything
Grab the edge of the tortilla closest to you
Fold it over the fillings about an inch, lay it down, and carefully pull it back so you have a tight roll
Continue tightly rolling the pinwheel, careful not to tear the tortilla
Place rolled pinwheels in the refrigerator for about an hour to firm up
Cut each pinwheel into 1-inch pieces with a serrated or very sharp knife
Add a toothpick to any pieces that don’t want to stay rolled up
*These are traditionally served with cranberry sauce, but I find blackberry and raspberry jam to be good substitutes. I wouldn’t use grape or strawberry jam as these are too sweet.