Hammed-Up Pinwheels

Thin slices of ham are layered with a creamy chipotle spread intermingled with sun-dried tomatoes and crisp lettuce. This pinwheel recipe is sure to the life of the party.


1 1/2 lb.

Ham lunchmeat, from the deli, thin sliced

1 cup

Cream cheese

1/4 cup

Sundried tomatoes


Flavored tortillas


Green leaf lettuce leaves


  1. In a food processor, blend well cream cheese and sun-dried tomatoes, set aside.

  2. Place tortillas on a clean work surface. Evenly divide the cream cheese mixture, lettuce and ham in each tortilla.

  3. Starting from one side tightly roll each tortilla into a cylinder. Wrap tightly in plastic and refrigerate for 30 minutes.

  4. Unwrap and slice into ½” pieces, discarding the ends. Lay pinwheels flat on a serving platter.

  5. Serve with favorite dipping sauce.