Reuben Pinwheels
Updated
Updated
These Reuben Pinwheels are filled with corned beef, sauerkraut, cream cheese, thousand island dressing, and Swiss cheese! Such a quick and easy, crazy delicious appetizer for St. Patrick’s Day or any get together throughout the year!
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5 STAR REVIEW
These Reuben Pinwheels deliver a circus of flavors and are always an appetizer I serve for Super Bowl and definitely around St. Patrick’s Day with any leftover corned beef. In fact, I purposefully make my slow cooker corned beef twice, just to make sure I have enough for these pinwheels and our favorite Reuben Sandwich. Make these for your next party, they’ll be a guaranteed hit. Pinwheels transport easily too, so they’re perfect if you are the one needing to bring something!
Tips for the Best Tortilla Pinwheels
- Use fresh flour tortillas. Make sure you use soft, fresh, good quality flour tortillas. This prevents any cracking when you roll them up.
- Best quality corned beef. If you’re not using leftover corned beef, buy the freshest, best quality corned beef from your grocery store’s deli counter, not the prepackaged stuff. Make sure it’s thinly sliced.
- Swiss cheese. Use shredded, not slices, so it blends well with the other ingredients.
- Sauerkraut. For those of you who hate sauerkraut, I swear it’s not overpowering at all, but simply gives the pinwheels a little texture and tang.
- Assembling the pinwheels. You want the cream cheese mixture to go almost to the edge of the tortilla, and for the corned beef to be inset a little from that, otherwise there won’t be a proper seal when you roll them up.
- Evenly distribute your toppings, so you get all the flavors in every bite.
- Roll these bad boys up tightly! This allows the flavors to blend and the pieces to stay together once you slice them up.
Reuben Pinwheels
Ingredients
- 8 ounces cream cheese, , softened to room temperature
- 1/2 cup Thousand Island dressing
- 1/2 cup packed sauerkraut, , rinsed and well drained
- 2 cups shredded swiss cheese
- 12 ounces thinly sliced deli corned beef, (16 slices)
- 8 (9-inch) flour tortillas
Instructions
- In a medium bowl, blend together the cream cheese, Thousand Island dressing, and sauerkraut until smooth and well incorporated.
- Scoop 2 heaping tablespoons of the cream cheese mixture onto one side of a tortilla; spread evenly almost to the edges.
- Sprinkle with 1/4 cup of the shredded cheese. Lay 2 slices of the corned beef (tearing the slices to make fit, if necessary) on top of the cheese.
- NOTE: The cream cheese mixture should go almost to the edge of the tortilla, and for the corned beef to be inset a little from that, otherwise there won't be a proper seal when you roll them up.
- Roll the tortilla up tightly. Repeat with all other ingredients.
- Wrap the tortilla rolls in plastic wrap and place in the refrigerator for at least 1 hour.
- Remove from refrigerator and discard plastic wrap.
- Cut into rounds about 1 & 1/2-inches wide. Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!Make Ahead & Proper Storage
- Make Ahead. These are best when they have time to sit in the refrigerator for at least an hour. You can make them up to 12 hours in advance, but I personally wouldn’t go beyond that because the cheese can start to discolor and the tortillas soften up too much. I also recommend storing them whole and slicing right before you’re ready to serve.
- Storing leftovers. If you do have leftovers, they can be stored, tightly wrapped, in the fridge for up to 2 days.
More Saint Patrick’s Day Recipes
- Slow Cooker Corned Beef and Cabbage
- Hot Reuben Dip
- Pistachio Cake
- Shamrock Shake
- Reuben Pretzel Sliders
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
I made this recipe with Lavash bread. Took to a party and they were a hit.
These were a BIG hit. Everyone loved them!!
so good yummy
I am going to make these for our food day on St. Patricks Day and wondered what I could substitute for sauerkraut? I am some without for those who don’t like it.
What is the portion size? Is one piece 115 kcal?
Could this be considered keto friendly?
If a KETO tortilla is used then yes!
Loved these!
I made this but also added some chopped dill pickles. It was so good!
I had some sauerkraut to use up and this was excellent!
Great recipe! Thank you.
WONDERFUL THANK YOU
Could I use deli pastrami instead of corn beef? My bunch hate corn beef.
Thank you Amy for this new twist on the Rueben. I had to tweak mine some to fit into my low carb lifestyle. ( I just used low carb tortillas and a homemade 1000 island made with no added sugar ketchup, dill relish and mayo.) The sauerkraut, Swiss cheese, cream cheese and corned beef are all low carb naturally. Love to you, Paul and the kids.
My bad. I miss read ingredients.
Both cream and swiss are used.
Why is cream cheese mentioned but shredded Swiss in the actual recipe?
Hi Karen – confused by your question. They’re both listed in the ingredients, and both mentioned in the instructions. Might want to read it again?
Wait. There was sauerkraut in them? Jeez I didn’t even know.