Description
These vibrant and nutritious turkey pinwheels are the perfect grab-and-go solution for busy families. Featuring protein-rich oven-roasted turkey combined with crunchy matchstick carrots, fresh yellow bell peppers, and airy alfalfa sprouts on a hearty whole-wheat tortilla. A creamy garlic-herb spread ties all the flavors together, resulting in a wholesome, delicious lunch that stays fresh in your lunchbox cooler without falling apart.
Ingredients
8 oz reduced-fat cream cheese, softened
1 cup baby spinach, finely chopped
1/2 cup Greek-style yogurt
1/2 tsp garlic-and-herb seasoning
4 whole-wheat tortillas (10-inch)
1 1/3 cups matchstick carrots
1 1/3 cups alfalfa sprouts
3 plum tomatoes, seeded and diced
1 small yellow bell pepper, thinly sliced
8 oz oven-roasted turkey breast, thinly sliced
Instructions
In a medium mixing bowl, combine cream cheese, chopped spinach, Greek-style yogurt, and garlic-and-herb seasoning.
Beat on medium speed using an electric hand mixer until the mixture is uniform and creamy.
Lay flat each whole-wheat tortilla on a clean cutting board.
Spread approximately 1/4 cup of the creamy mixture across the surface of each tortilla.
Evenly distribute the turkey, matchstick carrots, alfalfa sprouts, seeded tomatoes, and sliced yellow peppers over the cream cheese layer.
Roll each tortilla tightly, starting from one edge, ensuring the fillings are secure.
Wrap each roll tightly in plastic wrap and refrigerate for 30 minutes to firm up.
Once chilled, remove plastic and use a serrated knife to slice each tortilla roll into 1-inch thick pinwheels.
Notes
Seeding the tomatoes is crucial to prevent the tortillas from becoming soggy. Store finished pinwheels in an airtight container for up to 2 days in the refrigerator. Using full-fat Greek yogurt will yield a thicker, more stable spread.
- Prep Time: 15
- Category: Appetizers
- Method: No-cook
- Cuisine: American