Turkey and Cheese Pinwheels for Easier School Lunches
Soft tortilla roll-ups with turkey, cheese, and a seasoned cream cheese spread, sliced into bite-size swirls that hold up well in a lunchbox and can be prepped the night before.
Equipment
- Small bowl
- Spoon or spatula
- Cutting board
- Sharp serrated knife
- Plastic wrap or reusable wrap
Ingredients
- 4 soft flour tortillas (8–9 inches / 20–23 cm), preferably whole wheat
- 90 g full-fat cream cheese softened at room temperature
- 2 tbsp plain Greek yogurt or mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp dried dill or Italian seasoning
- 1/8 tsp fine salt plus more to taste
- 1/8 tsp black pepper
- 8 slices deli turkey breast sliced fairly thin (about 180–200 g / 6–7 oz total)
- 4 slices cheddar, provolone, or similar mild cheese about 80 g / 3 oz total
- 1 cup baby spinach leaves loosely packed, stems snapped off (about 30 g)
- 1/3 cup shredded carrot or very thinly sliced cucumber patted dry (about 35–40 g)
Instructions
- Make the spread. In a small bowl, mix the softened cream cheese, Greek yogurt or mayo, garlic powder, dried dill, salt, and pepper. Stir until smooth and spreadable. Taste and adjust the seasoning; it should be lightly savory but not overly salty.
- Prep your tortillas. Lay one tortilla on a cutting board. If it’s stiff from the package, warm it for 10–15 seconds in the microwave under a slightly damp paper towel to make it more flexible.
- Spread to the edges (almost). Spread about 2–3 tablespoons of the cream cheese mixture over the tortilla in a thin, even layer, going to the edges on three sides but leaving a 1 cm (1/2 inch) bare strip along one long edge to seal.
- Layer turkey and cheese. Arrange 2 slices of turkey over the spread in a single layer, keeping the bare strip clear. Lay 1 slice of cheese along the center (tear into pieces if needed to distribute evenly).
- Add the veggies—sparingly. Add a small handful of spinach in a single layer and sprinkle a couple tablespoons of shredded carrot (or a few thin cucumber strips) on top. Avoid piling veggies in one spot so the roll doesn’t bust open.
- Roll it tight. Starting from the edge opposite the bare strip, roll the tortilla up as tightly as you can without squeezing out the filling.
- Seal and chill. Press the bare strip to seal and place seam-side down. Repeat with remaining tortillas. Wrap each roll tightly and chill for at least 20–30 minutes for neat slices.
- Slice into pinwheels. Use a sharp serrated knife to trim the ends, then slice each roll into 5–6 pieces about 2–2.5 cm (3/4–1 inch) thick. Wipe the knife between cuts if needed.
- Pack for school. Arrange pinwheels cut-side up in a snug container so they don’t unroll during transport.
Nutrition
Calories: 165kcalCarbohydrates: 14gProtein: 10gFat: 8gSaturated Fat: 4gCholesterol: 22mgSodium: 320mgPotassium: 110mgFiber: 1.2gSugar: 1.5gVitamin A: 900IUVitamin C: 2mgCalcium: 140mgIron: 1.1mg
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