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Easy Ham and Cheese Pinwheels for School Lunch

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These easy ham and cheese pinwheels are a quick, no-cook lunchbox solution made with a seasoned cream cheese filling, deli ham, and shredded cheddar wrapped in flour tortillas. Perfect for school lunches, parties, or a simple snack.

Ingredients

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  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh chives or green onions, finely chopped (optional)
  • 4 large flour tortillas (burrito-size, about 10 inches)
  • 8 oz thinly sliced deli ham (Black Forest or honey ham recommended)
  • 1 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1/2 cup shredded lettuce (optional, for serving immediately)

Instructions

  1. Soften the cream cheese: Take cream cheese out of fridge 30 minutes before starting. If in a hurry, microwave in 10-second bursts until soft but not melted.
  2. Make the filling: In a large mixing bowl, combine softened cream cheese, mayonnaise, garlic powder, onion powder, black pepper, and fresh chives if using. Beat with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides halfway through.
  3. Prepare your work surface: Lay one tortilla flat on a cutting board. If tortillas are cold, let them sit at room temperature for a few minutes.
  4. Spread the filling: Using a butter knife or offset spatula, spread about 3 tablespoons of cream cheese mixture evenly over the entire tortilla, leaving a 1/2-inch border around the edges.
  5. Layer the ham: Place 2 ounces (about 4-5 thin slices) of ham over the cream cheese, covering the tortilla evenly. Overlap slices slightly to avoid bare spots.
  6. Add the cheese: Sprinkle about 1/4 cup of shredded cheddar cheese evenly over the ham. Press down gently so it sticks.
  7. Roll it up tight: Starting at one edge, roll the tortilla tightly but gently. Use fingers to keep filling tucked in. Roll until you reach the end, then place seam-side down.
  8. Wrap and chill: Wrap each roll tightly in plastic wrap, twisting ends to secure. Place on a baking sheet or plate and refrigerate for at least 30 minutes, or up to 24 hours.
  9. Slice and serve: When ready to serve, unwrap rolls and place on a cutting board. Using a sharp serrated knife, slice each roll into 1-inch pieces using a gentle sawing motion.
  10. Arrange and enjoy: Arrange pinwheels on a platter or pack into lunchboxes. Serve cold or at room temperature.

Notes

Make sure cream cheese is truly softened to avoid lumpy filling. Don’t overfill tortillas; a thin, even layer gives clean spirals. Chill for at least 30 minutes for best slicing results. Use a serrated knife and wipe clean between slices. Full-fat cream cheese works best; low-fat may result in flat pinwheels. These taste even better the next day as flavors meld.

Nutrition

Keywords: ham and cheese pinwheels, easy lunchbox recipe, no-cook lunch, kid-friendly lunch, school lunch ideas, pinwheel sandwiches, cream cheese pinwheels

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