Ham and Cheese Pinwheels mix cream cheese, Cheddar, bacon, ranch, and pepper. Spread on tortillas, add ham, roll, chill, and slice for an easy snack, lunch, or appetizer.
author’s note
The Make-Ahead Snack My Kids Actually Eat First!
I’m always looking for things I can make in the morning that still taste great a few hours later. If you’ve ever packed a school lunch, you know how those sandwiches usually end up soggy and sad by lunchtime. So I wanted to come up with better make-ahead options, like these Ham and Cheese Pinwheels or my chicken salad that you can scoop up with crackers.
I grew up with my mom making ranch-flavored pinwheels, so that’s where I started. But I wanted a little more crunch and flavor, so I added bacon and finely chopped red pepper. The red pepper ended up being my favorite part because it adds a pop of color and a sweet bite without making the tortilla hard to roll.
Now these Ham and Cheese Pinwheels are one of my go-tos for game days, school lunches, or anytime I need to feed a crowd without turning on the oven. I can mix the filling, spread it on a few tortillas, roll, chill, slice, and put them on a platter. They always look cute, everyone grabs one, and they disappear fast.
Ham and Cheese Pinwheels Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cream Cheese (full fat, brick) | Light cream cheese works but won’t be as sturdy. Soften first for easier spreading. |
| Sharp Cheddar (freshly shredded) | Colby Jack or Pepper Jack for more kick. Skip pre-shredded if you can. |
| Ranch Seasoning (dry) | Don’t mix with milk or buttermilk, add it dry. |
| Cooked Bacon (crumbled) | Use good microwave bacon to save time. Leave out for vegetarian. |
| Red Bell Pepper (finely diced) | Pat dry so it doesn’t water the filling. Green onion also works. |
| Deli Ham (thinly sliced) | Turkey, chicken, or even pepperoni work. Keep slices thin for rolling. |
| Large Burrito Tortillas (12 inch) | Use very fresh tortillas or warm briefly so they don’t crack. |
How To Make Ham And Cheese Pinwheels (Tips)
- Softening cream cheese: Let it soften so it mixes easily. To speed it up, microwave an unwrapped block for 15-20 seconds, flipping if needed.
- Mixing: A hand mixer makes mixing faster and smoother, but if you don’t have one, stir by hand until creamy.
- Grating cheese: A food processor saves time, but freshly shredded has best flavor.
- Prevent sogginess: Pat veggies dry before adding them so pinwheels.
- Rolling: Roll tightly to keep fillings in place and get even slices.
- Cutting: Use a sharp, saw-toothed knife for clean cuts. Chilling before slicing helps.
- Flavor ideas: Try different cheeses, meats, or spreads to change up the flavor!
What To Serve Alongside Ham And Cheese Pinwheels
- Dips: Hummus, ranch, or guacamole add flavor.
- Veggies: Bell peppers, cucumbers, carrots, and celery add crunch.
- Fruit: Fresh fruit or fruit salad adds a sweet contrast.
- Chips: Potato chips, tortilla chips, or pretzels for extra crunch.
- Salads: Garden salads, pasta salad, or coleslaw make a filling side.
- Soup: A warm soup pairs well if pinwheels are the main dish.
Storage
- Make ahead Assemble, roll, and chill the whole logs up to 24 hours in advance. Slice right before serving.
- Store Leftover sliced pinwheels go in an airtight container, in the fridge, 2 to 3 days.
- Can I freeze them? I don’t recommend freezing these. Cream cheese plus fresh veggies plus tortillas can get watery and grainy when thawed.
More Easy Lunch Recipes:
Ham and Cheese Pinwheels
Video
Equipment
Ingredients
- 1 (8-ounce) package cream cheese full-fat, brick-style, softened, see note 1
- 1 cup sharp Cheddar cheese freshly shredded
- 1 tablespoon ranch seasoning mix see note 2
- 6 slices center-cut bacon cooked and crumbled (or use microwave bacon!)
- 1/3 cup diced red pepper
- 1/2 pound thinly sliced deli ham
- 3 large (12-inch) burrito tortillas spinach or flour
Instructions
- Combine softened cream cheese, freshly shredded Cheddar cheese, dry ranch mix, cooked and crumbled bacon, and diced red pepper. Use a hand mixer to ensure a smooth mixture.
- Set out 3 large tortillas. Divide the cream cheese mixture evenly among these tortillas, making sure to spread it across the entire surface. Next, divide the ham evenly, placing it on top of the spread in a single layer.
- Roll up each tortilla gently, yet tightly, to ensure it holds together and retains its shape. Once rolled, wrap each one in plastic wrap.
- Refrigerate the wrapped tortillas for 30 minutes to firm up the cream cheese. Afterward, cut off and discard the ends of each tortilla roll, then slice the remaining roll into even 1-inch slices, using a sharp serrated knife for best results.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just had a Christmas themed birthday party and these were a hit!!! I layered them on a tray for form a tree. I also added 4 more pieces of bacon!
I am so happy to hear this! Thanks so much Kelsee! 🙂
Will these get soggy if you make them the night before for lunch the next day?
They don’t get too soggy depending on the tortilla you use!
Thanks!
Start eating healthier and exercising! 🙂
thanks for this awesome recipe.. I can’t wait to try the roll ups!
Your recipes are wonderful! I have made a handful of them and plan on making many more. Thanks for all you do!
Thanks so much Ashley! 🙂
These look delicious! I love pinwheels and all the many variations you can do.
Ps how many days do you think I could keep these pinwheels for in the refrigerator?
I wouldn’t keep them longer than a week 🙂
You made my ideal lunch!
What a great idea and those look bomb!
This is my Granddaughter’s favorite or “favs as she calls it, which means favorite.