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Stunning plated serving of Behold, the Picnic Trio, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Turkey, Salmon, and Corned Beef Tortilla Pinwheels

These vibrant pinwheels deliver a trio of sophisticated bites, from the rich smoked salmon with crisp asparagus to creamy turkey and avocado, and the savory kick of a classic Reuben. Each perfectly rolled morsel is a miniature culinary delight.
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Prep Time 30 minutes
Cook Time 5 minutes
Wait Time (Chilling) 30 minutes
Total Time 1 hour 5 minutes
Servings: 48 pinwheels
Ingredients Method

Ingredients
  

Smoked Salmon & Asparagus Pinwheels
  • ½ pound fresh asparagus spears tough ends trimmed
  • 1 tablespoon olive oil
  • Kosher salt and coarse black pepper to taste
  • 8 ounces high-quality smoked salmon thinly sliced
  • 8 ounces cream cheese softened to room temperature
  • 2 tablespoons capers drained
  • ¼ small red onion peeled and roughly chopped
  • 2 10-inch large flour tortillas
California Turkey & Avocado Pinwheels
  • 4 ounces cream cheese softened to room temperature
  • ½ cup high-quality mayonnaise
  • 1 large avocado pitted and peeled
  • 1 tablespoon fresh lime juice from ½ lime
  • 8 slices provolone cheese
  • 8 slices roasted turkey breast
  • 10 to 12 cornichons mini pickles, finely chopped
  • 2 10-inch large flour tortillas
Classic Reuben Pinwheels
  • 8 ounces cream cheese softened to room temperature
  • 1 cup sauerkraut thoroughly drained and squeezed dry
  • 1 tablespoon Thousand Island dressing plus more for spreading
  • 8 slices corned beef
  • 8 slices Swiss cheese
  • 2 10-inch large flour tortillas

Method
 

Roll the Smoked Salmon Pinwheels
  1. Heat a heavy cast-iron grill pan over high heat. Toss the asparagus spears with the olive oil, kosher salt, and coarse black pepper. Grill until just crisp-tender and heavily charred, about 4 to 5 minutes. Let cool.
  2. In the bowl of a food processor, combine the softened cream cheese, capers, and red onion. Pulse until a thick, unified spread forms.
  3. Lay 2 tortillas flat on a clean work surface. Spread the cream cheese mixture entirely to the edges to form a moisture barrier. Layer the smoked salmon slices over the cream cheese, then place the cooled, grilled asparagus spears across the center.
  4. Roll the tortillas tightly into firm cylinders. Wrap securely in plastic wrap and chill in the refrigerator for a minimum of 30 minutes to set the structure.
Roll the California Turkey Pinwheels
  1. In the bowl of a food processor, combine the softened cream cheese, mayonnaise, peeled avocado, and fresh lime juice. Pulse until a perfectly smooth, pale green spread forms.
  2. Lay 2 tortillas flat. Spread the avocado cream heavily across the surface.
  3. Layer the provolone cheese and roasted turkey evenly over the cream. Arrange a tight, straight line of chopped cornichons along one edge of the tortilla.
  4. Starting from the cornichon edge, roll the tortillas tightly into firm cylinders. Wrap securely in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
Roll the Reuben Pinwheels
  1. In the bowl of a food processor, combine the softened cream cheese, thoroughly dried sauerkraut, and 1 tablespoon of Thousand Island dressing. Pulse until a thick, cohesive spread forms.
  2. Lay 2 tortillas flat. Spread the sauerkraut mixture entirely to the edges.
  3. Layer the sliced corned beef and Swiss cheese over the spread. Brush an additional, light layer of Thousand Island dressing directly over the meat and cheese.
  4. Roll the tortillas tightly into firm cylinders. Wrap securely in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
Slice & Serve
  1. Once the wraps have chilled and firmly set, remove the plastic wrap.
  2. Using a very sharp chef's knife, trim and discard the uneven ends. Slice the firm cylinders into uniform, 1-inch thick pinwheels.
  3. Arrange the three variations in striking, neat rows on a large, chilled ceramic platter and serve immediately.