Turkey Pinwheels with Pesto and Sun-Dried Tomatoes are the perfect answer to busy weekday lunches and last-minute party trays. This no-cook recipe features deli turkey, white beans, provolone cheese, and a creamy pesto spread, all rolled into soft Lavash bread for a satisfying bite.
We love serving these pinwheels at parties with our Charcuterie Skewers or pairing them with this Easy Pesto Tortellini Salad for a full lunch spread.
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Pinwheels, also called tortilla roll-ups or lavash wraps, are an elegant alternative to sandwiches. They became popular party appetizers and have stayed relevant thanks to their versatility.
This version uses Italian-inspired ingredients like sun-dried tomatoes, basil pesto, and deli turkey to create something a little more flavorful and less processed than classic cream cheese versions.
If you like this Italian recipe, you may also love our Pesto Caprese Sandwich or our Zesty Italian Pasta Salad.
Why We Love This Recipe
- Quick & No-Cook: Just assemble, chill, and slice. No stove or oven is needed.
- Packed with Flavor: Savory turkey, zippy pesto, and tangy sun-dried tomatoes in every bite.
- Protein Boosted: White beans add fiber and plant-based protein to keep you fuller, longer. Have you tried our Italian White Bean Salad?
- Perfect for Lunchboxes or Parties: Cut into small pieces for snacks, or eat whole as a wrap.
Turkey Pinwheels Ingredients
We love how this recipe keeps things simple without sacrificing taste.
- Lavash Bread: We use a large, thin rectangular lavash so the pinwheels roll up tightly without tearing. Soft flour tortillas can also work in a pinch.
- White Beans: Canned cannellini or northern beans are mashed and blended with olive oil for a creamy base that’s healthier than cream cheese. Love this ingredient? Try our Easy White Chicken Chili!
- Basil Pesto: Adds vibrant color and flavor. Store-bought or homemade both work!
- Deli Turkey: We prefer thinly sliced turkey breast (about 10–12 slices) for even layering.
- Provolone Cheese: We use 10 thin slices to match the turkey layer, but you could also use mozzarella or cheddar.
- Sun-Dried Tomatoes: Adds bold, tangy flavor and chewy texture. Make sure to pat them dry!
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- White Beans: Substitute chickpeas or mashed avocado for a different texture or flavor.
- Red Leaf Lettuce: Try baby spinach or arugula.
- Pesto: Swap pesto for roasted red pepper spread or sundried tomato tapenade.
- Diet: Use gluten-free wraps and skip the cheese for a dairy-free version.
- Spice: Add crushed red pepper or pepperoncini slices for a spicy variation.
How To Make Turkey Pinwheels with Pesto and Sun-Dried Tomatoes
STEP ONE: Prepare the Bean Pesto Spread
Mash the white beans in a bowl with olive oil, garlic, pesto, salt, and pepper.
Stir until you have a creamy, spreadable mixture.
STEP TWO: Lay out and Fill the Lavash
Lay the Lavash flat. Spread the bean pesto edge-to-edge.
Layer turkey slices on top, then add provolone slices. Top with sun-dried tomatoes and torn lettuce.
STEP THREE: Roll the Wrap
Start from the bottom edge and roll upward like a log. Press gently to secure.
STEP FOUR: Chill and Slice
Wrap each roll in plastic wrap and refrigerate for 15 minutes. Slice into 1-inch pinwheels and secure with toothpicks.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Chill the roll before slicing to keep it from falling apart.
✔️ DO Use soft lavash or pliable tortillas to avoid cracks.
✔️ DO Pat your sun-dried tomatoes dry to prevent sogginess.
✔️ DO Add lemon to pesto to prevent browning if not serving immediately.
❌ DO NOT Overfill the wrap. It makes rolling and slicing tricky.
Storage
Store leftover turkey pinwheels tightly wrapped in plastic wrap or an airtight container for up to 3 days in the refrigerator. We don’t recommend freezing these. Pinwheels are best enjoyed cold or at room temperature.
Recipe FAQs
Use Lavash bread or soft flour tortillas. Lavash rolls tighter and cleaner for slicing, while tortillas work great when slightly warmed first to increase flexibility.
Yes! They slice better when made ahead. Assemble and chill up to 24 hours in advance for the cleanest cuts and best texture. If you’re using pesto, a squeeze of lemon can help keep it vibrant, or swap in cream cheese for a version that stores well.
Use dry ingredients, pat moisture-heavy items like sun-dried tomatoes or lettuce, and layer the spread between the bread and wet fillings to create a moisture barrier.
Absolutely! Hummus pairs well with turkey and keeps the recipe dairy-free if you omit cheese.
More Sandwich Recipes You'll Love ♥️
📖 Recipe
Turkey Pinwheels with Pesto and Sun-Dried Tomatoes
Equipment
- Cutting board
- Chef’s Knife
- Small bowl
- Fork or masher
- Party picks or toothpicks
Ingredients
- 2 large rectangular Lavash breads
- 1 15 oz can white beans (such as Northern or cannellini) drained and patted dry
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons basil pesto
- 10-12 thin slices roasted turkey about 6 oz total
- 10 thin slices provolone cheese
- ½ cup sun-dried tomatoes in oil chopped and patted dry
- 6-8 large leaves red leaf lettuce torn and blotted dry
- Pepperoncini rings (optional)
Instructions
- Mash the beans with olive oil, garlic, pesto, salt, and pepper until mostly smooth. Stir until it becomes a cohesive, spreadable mixture. If it’s too thick, loosen it with a teaspoon of warm water or lemon juice.
- Lay each Lavash bread flat. Divide the bean-pesto spread evenly across both. Layer turkey slices, add provolone, scatter sun-dried tomatoes, and finish with lettuce pieces.
- Starting from the bottom edge, roll the lavash up tightly into a log, keeping the filling snug inside. Give the finished roll a gentle press to tighten everything together.
- Wrap each roll tightly in plastic wrap and refrigerate for 15 minutes so the filling sets up.
- Unwrap the chilled rolls. Trim the ends, then cut into 1-inch pinwheels using a sharp serrated knife. Secure each with a toothpick or mini skewer.
- Arrange on a serving platter. Add a few pepperoncini rings for garnish (optional).
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Notes
- White Beans: Substitute chickpeas or mashed avocado for a different texture or flavor.
- Red Leaf Lettuce: Try baby spinach or arugula.
- Pesto: Swap pesto for roasted red pepper spread or sundried tomato tapenade.
Jami Powell says
The perfect lunch idea!