Roasted Pepper Pinwheel Sandwiches are the kind of recipe that checks all the boxes—quick to make, full of flavor, and always a crowd-pleaser. With a creamy garlic and dill spread, roasted peppers, and fresh basil wrapped up in soft tortillas, they bring a burst of freshness and texture to every bite. Whether you’re prepping for a party or just want something easy to grab from the fridge, these pinwheels are sure to become one of your go-tos.

Close-up of sliced tortilla pinwheel roll-ups filled with leafy greens, roasted peppers, and other vegetables, arranged neatly on a white surface. — Photo Credit: Hungry Cooks Kitchen

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These are my go-to appetizers for tailgating, potlucks, and the holidays. I love how easy they are to prep, and you can prep them ahead, so all the hard work is done before the big day. You can customize them to suit you and your guests, and they are real crowd-pleasers.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

An assortment of ingredients including wheat tortillas, cream cheese, dried tomatoes, basil leaves, capers, roasted peppers, and dill arranged on a light-colored surface. — Photo Credit: Hungry Cooks Kitchen

How to Make Pinwheel Sandwiches with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow my simple instructions, you’ll soon see how easy it is to make these pinwheel sandwiches.

Mix the Cream Cheese Spread

In a bowl, combine the cream cheese, garlic powder, fresh dill, and a pinch of salt and pepper. Mix until it’s smooth and packed with flavor. This is your creamy base that ties everything together.

A table with tortillas, a bowl of creamy spread with a spoon, sliced red peppers, capers, and fresh basil leaves. — Combine the cream cheese, garlic powder, fresh dill, salt, and pepper in a mixing bowl.

A bowl of creamy dip garnished with herbs. Surrounding it are ingredients: tortilla wraps, sliced red peppers, capers, fresh basil leaves, and another bowl of unidentified contents. — Mix until smooth and well blended.

Prepare the Tortillas

Lay your tortillas flat on the counter, ready to get loaded up. Make sure they’re fresh and pliable, so they roll easily without cracking.

Spread the Cream Cheese Mixture

Generously spread that cream cheese mixture over each tortilla, making sure to cover the entire surface. Every bite should have that garlicky, herby goodness.

A tortilla spread with cream cheese sits on a light-colored surface, surrounded by bowls containing sliced red peppers, capers, and fresh basil. — Spread the cream cheese mixture over the tortillas.

A flatbread topped with cream cheese, sliced red peppers, sun-dried tomatoes, fresh basil leaves, and capers. Nearby bowls contain extra red peppers and capers. — Place the sliced peppers, dried tomatoes, capers, and basil leaves on each tortilla.

Hands rolling a tortilla wrap filled with ricotta cheese, roasted red peppers, sun-dried tomatoes, capers, and fresh basil leaves. Bowls with extra ingredients and basil leaves are visible beside it. — Roll up each tortilla tightly.

Layer the Veggies

Top the cream cheese layer with roasted peppers, chopped dried tomatoes, capers, and fresh basil. Spread them out so each roll has a good mix of textures and flavors.

Roll and Wrap

Carefully roll up each tortilla as tightly as you can. Once they’re rolled, wrap each one in paper or plastic wrap. This helps them hold their shape and lets all those flavors mingle.

Two wrapped tortillas on a wooden cutting board. — Wrap each rolled tortilla in paper wrap to help them maintain their shape.

Chill

Pop the rolls into the fridge for at least 20 minutes. This helps them firm up so they slice cleanly, and it also lets the flavors develop more.

Slice and Serve

Once the rolls are chilled, slice them into bite-sized pieces and arrange them on a serving plate. Get ready for them to disappear fast!

A knife cutting a fresh wrap filled with vegetables and cream cheese on a wooden cutting board. — Slice the rolled tortillas into pinwheel shapes and serve.

Recipe Notes and Expert Tips

Here’s some of my top tips for making roasted pepper pinwheel sandwiches perfect every time!

Spread Evenly: Make sure to spread the cream cheese mixture all the way to the edges of the tortilla. This ensures that each bite is packed with flavor and helps keep the filling in place when you roll them up. No one likes a dry, uneven bite!
Chill Time Matters: Don’t skip the chilling step! Letting the rolls sit in the fridge for at least 20 minutes firms them up, making them much easier to slice. Plus, it gives all the flavors time to meld together, making each bite even tastier.
Switch Up the Tortillas: Wheat tortillas are great for this recipe, but if you want to add some variety, feel free to swap in spinach or tomato-flavored tortillas. They bring not only a colorful twist but also a subtle extra layer of flavor that can complement the filling.
Capers or Olives: Not a fan of capers? No problem! Swap them out for chopped olives. Whether you prefer black or green, olives add a similar briny, salty pop of flavor that complements the cream cheese spread and roasted peppers perfectly.
Add Some Protein: Want to make these a bit heartier? Thinly sliced deli meats like turkey, ham, or even roast beef can be added before rolling up the tortillas. This turns the pinwheels into a more filling snack or even a light meal.
Control the Moisture: Roasted peppers and dried tomatoes can sometimes be a little too juicy. Before adding them to your pinwheels, blot them with a paper towel to remove any excess moisture. This keeps the tortillas from getting soggy and helps the pinwheels hold their shape better.
Perfect for Parties: These pinwheel sandwiches are a hit at any party! One tortilla makes several bite-sized pieces, so they’re great for feeding a crowd. Plus, they’re easy to make ahead, so you can focus on other things while they chill in the fridge.
Use Fresh Herbs: Fresh dill really lifts the flavor of the cream cheese spread. If you don’t have fresh herbs on hand, you can use dried, but reduce the amount by half. Fresh basil leaves also bring a bright, peppery freshness, and they pair beautifully with the roasted peppers and tomatoes.

Close-up of multiple pinwheel sandwiches, filled with ingredients like cream cheese, sliced vegetables, and deli meat, arranged on a white surface. — Photo Credit: Hungry Cooks Kitchen

How to Store Pinwheel Sandwiches

If you’ve got leftovers (or if you’re prepping ahead), store the pinwheel sandwiches in an airtight container to keep them fresh. They’ll stay good in the fridge for up to 3 days. Make sure to layer them in a single row or separate layers with parchment paper to prevent them from sticking together.

If you’re serving them later, just pull them out of the fridge about 10 minutes before serving to let them soften slightly. This will bring out their flavors and make the texture just right for enjoying.

Close-up of several pinwheel sandwiches made with tortillas, filled with lettuce, tomatoes, and various ingredients, arranged on a white surface. — Photo Credit: Hungry Cooks Kitchen

More Easy Appetizer Recipes for You to Try at Home

If you’re anything like me, you’ll want to create a spread of appetizers, so here are some of my favorites for you to try.

Pig Shots
Chicken and Bacon Ranch Dip
Shrimp Toast
Buffalo Chicken Stuffed Rolls
Cranberry Brie Bites

Roasted Pepper Pinwheel Sandwiches

Roasted Pepper Pinwheel Sandwiches are quick, flavorful, and always a hit. With a creamy garlic and dill spread, roasted peppers, and fresh basil, every bite bursts with freshness. They’re perfect for parties, tailgates, or when you need an easy, make-ahead snack. Plus, they’re customizable and guaranteed to impress any crowd.

Print Recipe Rate Recipe

Add Preferred Source

Prep Time: 15

Chill Time: 20

Total Time: 35

Course: Appetizer, Lunch, Snack

Keyword: pinwheel sandwiches

Servings:

Calories: 178kcal

Author: Mandy Applegate | Hungry Cooks Kitchen

Ingredients

1 cup cream cheese
1 teaspoon garlic powder
1 teaspoon fresh dill chopped
Salt and pepper
4 wheat tortillas
½ cup roasted peppers sliced
¼ cup dried tomatoes chopped
2 tablespoons capers
Basil leaves

US Customary – Metric

Instructions

In a medium bowl, mix together the cream cheese, garlic powder, fresh dill, and a pinch of salt and pepper until smooth. Lay each wheat tortilla flat and evenly spread the cream cheese mixture over the surface.
1 cup cream cheese, 1 teaspoon garlic powder, 1 teaspoon fresh dill, Salt and pepper, 4 wheat tortillas
Top each tortilla with the sliced roasted peppers, chopped dried tomatoes, capers, and fresh basil leaves, spreading them evenly across the cream cheese layer. Carefully roll each tortilla up tightly. Once rolled, wrap each one in parchment or plastic wrap.
½ cup roasted peppers, ¼ cup dried tomatoes, 2 tablespoons capers, Basil leaves
Place the wrapped rolls in the refrigerator to chill for at least 20 minutes to firm up. When ready to serve, slice each roll into bite-sized pieces and arrange on a serving platter.

Notes

Spread Evenly: Make sure to spread the cream cheese mixture all the way to the edges of the tortilla. This ensures that each bite is packed with flavor and helps keep the filling in place when you roll them up. No one likes a dry, uneven bite!
Chill Time Matters: Don’t skip the chilling step! Letting the rolls sit in the fridge for at least 20 minutes firms them up, making them much easier to slice. Plus, it gives all the flavors time to meld together, making each bite even tastier.
Switch Up the Tortillas: Wheat tortillas are great for this recipe, but if you want to add some variety, feel free to swap in spinach or tomato-flavored tortillas. They bring not only a colorful twist but also a subtle extra layer of flavor that can complement the filling.
Capers or Olives: Not a fan of capers? No problem! Swap them out for chopped olives. Whether you prefer black or green, olives add a similar briny, salty pop of flavor that complements the cream cheese spread and roasted peppers perfectly.
Add Some Protein: Want to make these a bit heartier? Thinly sliced deli meats like turkey, ham, or even roast beef can be added before rolling up the tortillas. This turns the pinwheels into a more filling snack or even a light meal.
Control the Moisture: Roasted peppers and dried tomatoes can sometimes be a little too juicy. Before adding them to your pinwheels, blot them with a paper towel to remove any excess moisture. This keeps the tortillas from getting soggy and helps the pinwheels hold their shape better.
Perfect for Parties: These pinwheel sandwiches are a hit at any party! One tortilla makes several bite-sized pieces, so they’re great for feeding a crowd. Plus, they’re easy to make ahead, so you can focus on other things while they chill in the fridge.
Use Fresh Herbs: Fresh dill really lifts the flavor of the cream cheese spread. If you don’t have fresh herbs on hand, you can use dried, but reduce the amount by half. Fresh basil leaves also bring a bright, peppery freshness, and they pair beautifully with the roasted peppers and tomatoes.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Roasted Pepper Pinwheel Sandwiches

Ingredients You’ll Need