These easy Italian pinwheels are packed with amazing ingredients! They’re super flavorful and make a great party appetizer or quick lunch!
Hey everyone! It’s Chelsea back from Chelsea’s Messy Apron with a delicious AND easy appetizer to share! As we’re approaching summer, this is a recipe you’ll want to have handy! It’s great to bring to a party or potluck — everyone will be begging for the recipe!
It also makes an easy lunch. You can even meal prep these Italian pinwheels; more on that later!
How to make Italian Pinwheels:
- Prepare ingredients: dry and then coarsely chop the roasted red peppers and pepperoncini
- Make cream cheese mixture: combine the cream cheese and Italian seasoning in a bowl and beat until smooth and creamy. Stir in the chopped peppers and pepperoncini until smooth. Smooth about 3 tablespoons of this mixture all over each tortilla.
- Layer on ingredients: now layer ingredients evenly across the tortilla in a horizontal line in this order: pepperoni, ham, salami, cheese, lettuce, tomatoes
- Roll up: roll the pinwheel into a tight cylinder, starting at the end with the filling. Wrap tightly with plastic wrap and place in the fridge to firm up for one hour.
- Eat: Use a very sharp knife to slice the pinwheels into 1 inch slices. Enjoy!!
How to meal prep with these Italian pinwheels:
- Start by making the pinwheels. Since they need to chill in the fridge for a bit it’s best to do those first. Once the pinwheels are chilled, cut them into 1 inch slices and then place 3-4 pinwheels into a plastic bag and then into the meal prepping container. This makes sure the tortilla part doesn’t harden at all and also doesn’t get soggy from the veggies.
- Add fresh veggies: start by washing and drying the veggies. Slice them into dip-able sizes and then put into the lunchbox/meal prep container. 2-3 different veggies are best for a good lunch variety. Add a small container of dip to go alongside the veggies! We like a ranch dip!
- Cover everything making sure it’s sealed in an airtight container and store in the fridge until ready to enjoy.
- And in case the pinwheels/veggies won’t quite fill you up, add a separate snack in a snack sized plastic bag. Some ideas: fresh berries/fruit, crackers, assorted nuts, chips, additional pinwheels, etc.
Variations for this recipe:
- Meat Lovers: leave out the veggies!
- Vegetarian: double the veggies and cheese, leave out the meat!
- Don’t want it spicy? Use just ham and pepperoni instead of salami and leave out the pepperoncini
- Want to add a little spice? Add 1/2 teaspoon red pepper flakes to the cream cheese mixture!
- Use different tortillas: we love sun-dried, but you can try an herb filled tortilla instead!
Foil Pack Honey Garlic Chicken
This delicious foil pack honey garlic chicken is packed with amazing flavors! These meals are perfect for the summer when you want to keep the heat out of the house (no oven!) and keep the messes to a minimum. Also great for camping!
- 1 cup minute rice
- 1 and 1/2 cups water
- 1 pound chicken breasts: (4 ounces per chicken breast piece per packet)
- Salt and pepper, to taste
- 2 tablespoons white flour
- 3/4 cup baby carrots, halved
- 1 large red pepper, cut into small strips
- 1 stalk broccoli, cut into small florets
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey
- 1 teaspoon minced garlic
- 3 tablespoons fresh lime juice
- 1 teaspoons sriracha
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch (+1 tablespoon water)
- Optional garnish: finely chopped cilantro
Set out 4 large sheets of foil. Fold up sides to create sides. In a bowl mix the minute rice and water. Stir and let sit for 5 minutes.
Preheat the grill to high or the oven to 425 degrees F. You’ll want 16 ounces TOTAL for this recipe which is about 2 large breasts. Try to get 2 large breasts that are each 8 ounces and then slice the 2 breasts horizontally into two even pieces that are each 4 ounces. Pound the chicken and ensure that the 4 pieces of chicken you have are each an even 4 ounces.
Prep the veggies: Thinly slice the red bell pepper, halve or quarter baby carrots (small and thin pieces), cut the broccoli into small florets.
Season the chicken with salt and pepper on both sides and then dredge in flour (helps keep it from drying out). Add a pinch more of salt and pepper on top.
Divide the rice evenly between the packets. Place the chicken breasts on top of the rice. Add the veggies equally to both sides.
In a small bowl, whisk together all of the sauce ingredients except for the cornstarch and water. In another bowl, whisk together the cornstarch and water until smooth. Add to the sauce and whisk until smooth. Drizzle evenly over the chicken pieces in the foil packets. Fold up and seal completely.
Grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F).
Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. Season additionally with salt and pepper if desired and enjoy immediately. If desired garnish with cilantro