Apple Butter and Cheddar Pinwheels
This speedy recipe marries salty and sweet elements thanks to the rich apple butter, grated apples, sharp Cheddar and deli turkey. Everything gets rolled up in flour tortillas and toasted in melted butter. It's a perfect fall lunch or snack for apple lovers of all ages.
Equipment
- 1 Box Grater For grating the apple
- 1 Large Nonstick Skillet Essential for even toasting
- 1 Tongs For flipping the wraps safely
- 1 Serrated Knife For clean, neat slices of pinwheels
- 1 Cutting Board
Ingredients
Main
- 1/2 cup apple butter
- Four 8-inch flour tortillas
- 1 Granny Smith apple
- 4 ounces sliced deli turkey
- 4 slices sharp Cheddar about 4 ounces, each halved
- 4 tablespoons unsalted butter
Instructions
- Spread 2 tablespoons apple butter on each tortilla. Grate the apple (with the skin) on the large holes of a box grater taking care not to grate the seeds and core (you should have about 1 cup grated apple). Divide the grated apple between the tortillas, pressing it gently into the apple butter to anchor it.
- Lay 1 ounce turkey and 2 halved cheese slices over each tortilla. Roll the tortillas up tightly.
- Melt the butter in a large nonstick skillet over medium heat. Add the wraps, seam side down, and cook until lightly toasted and the seam holds together, 1 to 2 minutes. Use tongs to flip and continue cooking until toasted, 1 to 2 minutes longer. Transfer the wraps to a cutting board and slice them into 1-inch pinwheels with a serrated knife.
Notes
Ensure you press the grated apple firmly into the apple butter; this 'anchoring' step is crucial for preventing the apple from scattering when rolling. Roll the tortillas as tightly as possible to create compact, well-formed pinwheels that hold their shape. When toasting, a truly nonstick skillet and consistent medium heat are key to achieving a beautiful golden-brown crust without burning the tortillas. For an enhanced flavor profile, consider adding a pinch of cinnamon or a tiny grating of fresh nutmeg to the apple butter before spreading. These pinwheels are best served warm, allowing the cheese to be slightly gooey.