Ham, Cheddar and Apple Tortilla Pinwheels

Steps

1. Step 1

   In a small bowl, stir the softened cream cheese, Dijon mustard, honey and black pepper together until smooth and spreadable.

   3 min

   • 8 oz cream cheese
   • 2 tbsp Dijon mustard
   • 1 tbsp honey
   • 1/4 tsp black pepper
2. Step 2

   Lay the tortillas flat on a work surface. Spread about a quarter of the honey-mustard cream cheese over each one, all the way to the edges — this is the glue that holds the roll shut.

   3 min

   • 4 large flour tortillas (10 inch)
3. Step 3

   Core the apple and slice it as thinly as you can, no thicker than a coin. Thin slices bend with the roll instead of cracking it.

   3 min

   • 1 crisp apple, such as Honeycrisp or Granny Smith
4. Step 4

   Layer each tortilla with ham, then cheddar, then a single layer of apple slices, and the spinach if using. Leave a bare 1-inch border along the far edge so the roll can seal. Keep the layers flat and even — thick piles make lumpy wheels.

   5 min

   • 8 oz sliced deli ham
   • 6 oz sharp cheddar
   • 1 crisp apple, such as Honeycrisp or Granny Smith
   • 2 cups baby spinach leaves
5. Step 5

   Starting at the edge nearest you, roll each tortilla up tightly like a rug, pressing as you go to squeeze out air. Wrap each roll snugly in plastic wrap and twist the ends.

   4 min

6. Step 6

   Chill the wrapped rolls in the refrigerator for at least 30 minutes (up to 24 hours) so the filling firms up and the rolls hold their shape.

   30 min, hands-off

7. Step 7

   Unwrap one roll at a time and trim off the ragged ends. With a sharp knife, cut each roll into 8 slices about 3/4 inch thick, wiping the blade if it gets sticky. Arrange cut side up on a platter and serve cold.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026