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Easy Ham & Cream Cheese Pinwheels: Best Lunchbox Bites

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These Easy Ham & Cream Cheese Pinwheels are the perfect lunchbox bite—creamy, salty, and tangy filling wrapped in a soft tortilla. Ready in just 10 minutes of active work, they’re a lifesaver for busy mornings and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1/8 teaspoon salt
  • 1 tablespoon fresh chives, finely chopped (optional, or 1 teaspoon dried chives)
  • 8 ounces thinly sliced deli ham (black forest or honey ham)
  • 4 large flour tortillas (10-inch, burrito-size)
  • 1/4 cup honey mustard (optional, for dipping)

Instructions

  1. Make the cream cheese filling: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion powder, black pepper, salt, and chopped chives if using. Beat with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl halfway through. If doing by hand, mash together with a fork until well combined, then beat vigorously with a spatula for about 3 minutes.
  2. Prep your tortillas: Lay the tortillas flat on your work surface. If they seem stiff or dry, microwave them for 10 seconds wrapped in a damp paper towel to make them more pliable.
  3. Spread the filling: Using a butter knife or offset spatula, spread about 3 tablespoons of the cream cheese mixture evenly over each tortilla, going all the way to the edges.
  4. Layer the ham: Place about 2 ounces of ham slices evenly over the cream cheese layer on each tortilla. If using shaved ham, it layers beautifully. If using regular slices, overlap them slightly to cover the entire surface. Tear the ham into smaller pieces for more even distribution.
  5. Roll it up tight: Starting at one edge, roll the tortilla tightly but gently, using firm, even pressure. Place it seam-side down on a piece of plastic wrap.
  6. Wrap and chill: Wrap each rolled tortilla tightly in plastic wrap, twisting the ends like a candy wrapper. Refrigerate for at least 30 minutes, but 2 hours is better.
  7. Slice and serve: When ready to serve, unwrap the chilled rolls and place on a cutting board. Using a sharp chef’s knife, slice each roll into 1-inch pinwheels using a gentle sawing motion. You should get about 8-10 pinwheels per tortilla.

Notes

Don’t skip the chilling step—it firms up the cream cheese for clean slicing. Use room temperature cream cheese for smooth mixing. For best results, make the night before; flavors meld and texture improves. Store in an airtight container in the fridge for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: ham and cream cheese pinwheels, easy lunchbox bites, no-cook snack, party appetizer, kid-friendly lunch, quick recipe

Find it online: https://lindabake.com/easy-ham-and-cream-cheese-pinwheels-best-lunchbox-bites/