Vegan Hatch Green Chile Turkey and Turkey Cranberry Pinwheels

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Pinwheels are a classic party appetizer because it’s cheap, easy to make, and the possibilities are endless for fillings. This July 4th, celebrate by making my Hatch Green Chile Turkey pinwheels if you like a little heat, and the Turkey Cranberry pinwheels if you like the sweet and savory combo. Personally, I like making them both because they pair well together with the sweet balancing the heat from the green chile. I can’t seem to find Tofurky’s peppered deli slices anywhere in Vegas anymore, but Smith’s has a decent knockoff for it which I like. I would not recommend Smith’s vegan cream cheese though; it is oddly sweet, and I ended up returning it for Kite Hill’s cream cheese. It is expensive but one of the best on the market. I like pulling apart the diced deli slices to get farther with the pieces. You can skip dicing the deli slices and just spread them out on the cream cheese. I prefer the finished product with the diced pieces, but not dicing them will cut down your prep time.

I need inspiration for other filling combos for future pinwheels. What are your favorite pinwheel combos? Share them with me in the comments below! I just added the recipe for both versions on the same recipe card because they are easy to make and require similar ingredients.

Thanks for reading,

Jessica

Vegan Hatch Green Chile Turkey and Turkey Cranberry Pinwheels

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Yield: 10-12 Pinwheels

Author: Jessica Morton

Prep time: 15 MinTotal time: 15 Min

Ingredients

Hatch Green Chile Turkey Ingredients:

• 1 large flour tortilla
• 3 TBSP vegan cream cheese (I like Kite Hill)
• 2 TBSP Hatch green chile (I like jarred 505 Southwestern green chile)
• 4 slices vegan turkey slices, diced (I like Smith’s peppered deli slices)
• Sprinkle of garlic powder

Turkey Cranberry Ingredients:

• 1 large flour tortilla
• 3 TBSP vegan cream cheese (I like Kite Hill)
• 3 TBSP dried cranberries
• 4 slices vegan turkey slices, diced (I like Smith’s peppered deli slices)

Instructions

Hatch Green Chile Instructions:

1. Lay out tortilla
2. Spread cream cheese across tortilla evenly, avoiding the edges because you won’t end up using the end pieces anyways.
3. Sprinkle the diced turkey all over cream cheese.
4. Gently spoon green chile across cream cheese. Use the back of the spoon to spread chile evenly around the cream cheese.
5. Sprinkle everything with the garlic powder.
6. Gently but tightly roll up the tortilla like you would a sushi roll or taquito.
7. Cut equal rolls about an inch, inch and a half like you would a sushi roll.
8. This one pinwheel should make 6-7 equal sized pinwheels depending on how large you make them. The key is making them equal size.

Turkey Cranberry Instructions

1. Lay out tortilla
2. Spread cream cheese across tortilla evenly, avoiding the edges because you won’t end up using the end pieces anyways.
3. Sprinkle the diced turkey all over cream cheese.
4. Gently drop dried cranberries all across the cream cheese.
5. Gently but tightly roll up the tortilla like you would a sushi roll or taquito.
6. Cut equal rolls about an inch, inch and a half like you would a sushi roll.
7. This one pinwheel should make 6-7 equal sized pinwheels depending on how large you make them. The key is making them equal size.

Notes:

**The serving size and times are if you make one of each type of pinwheel at once. 

**I like pulling apart the diced deli slices to get farther with the pieces. You can skip dicing the deli slices and just spread them out on the cream cheese. I prefer the finished product with the diced pieces, but not dicing them will cut down your prep time.

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