Roasted Vegetable Turkey Pinwheels

Yield: 32 pinwheel appetizers

Preparation Time: 4 hour 30 min

Cook Time: 30 min

Total Time: 5 hour


  • 1 medium yellow summer squash
  • ½ large sweet yellow pepper
  • ½ large sweet red pepper
  • 1 large carrot
  • 1 ½ garlic cloves, peeled
  • 1 TBS olive oil
  • 1 PKG (8 OZ) cream cheese, cubed
  • ½ TSP SLR’s Spice of Life (or a salt substitute, such as Trader Joe’s 21 Seasoning Salute)
  • ¼ TSP pepper
  • 4 wheat tortillas (10 inches)
  • ½ LB thinly sliced deli turkey
  • 2 CUPS torn Boston lettuce

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  1. Place the squash, peppers, carrots and garlic in baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425º for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.
  2. Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.
  3. Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices.


Roasted Vegetable Turkey Pinwheels Cooking Video