A delightful appetizer featuring a creamy filling with a touch of crunch, wrapped in soft tortillas.
In a mixing bowl, combine the softened cream cheese and ranch dressing mix until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Add the diced red bell pepper, chopped celery, sliced green onion, and sliced black olives to the cream cheese mixture, and stir until well combined.
Chop the vegetables finely for a more uniform filling.
Spread a generous layer of the cream cheese mixture evenly over each tortilla.
Leave a small border around the edges of the tortilla to prevent overflow when rolling.
Place a slice of turkey on top of the cream cheese layer on each tortilla.
Ensure the turkey slices are evenly distributed for consistent flavor.
Roll each tortilla tightly and wrap in plastic wrap.
Rolling tightly ensures the pinwheels hold their shape.
Refrigerate the wrapped tortillas for at least 2 hours to firm up.
Chilling makes slicing easier and helps the flavors meld together.
Slice each roll into 1/2-inch pieces and arrange on a serving platter.
Use a sharp knife for clean cuts and wipe the blade between slices.
Serve the pinwheels chilled and enjoy.
Garnish the platter with fresh herbs or a side of dipping sauce for added appeal.
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