Description
These colorful Turkey & Veggie Pinwheels are the ultimate no-cook summer lunch for kids. Packed with creamy spread, lean turkey, and crunchy veggies, they’re fun to roll, easy to slice, and totally irresistible. Whether you’re packing a lunchbox, prepping a picnic, or just need a fast meal idea, this wholesome wrap recipe is a family favorite.
Ingredients
- 4 large flour tortillas (gluten-free or whole wheat optional)
- 8 slices deli turkey breast
- ½ cup cream cheese (plain or herbed)
- 1 medium carrot, peeled and julienned
- ½ red bell pepper, thinly sliced
- ½ cucumber, sliced into thin matchsticks or rounds
- 1 cup baby spinach leaves, washed and dried
Optional Add-ins:
- 2 tbsp hummus
- 2 tbsp finely shredded cheese
- 1 tbsp honey mustard
Instructions
- Prep the Veggies:
Wash and slice the carrot, bell pepper, and cucumber into thin, bite-sized strips. Pat dry to avoid soggy wraps. - Spread the Base:
Lay a tortilla flat and evenly spread 2 tablespoons of cream cheese or your preferred spread across the surface. - Layer the Fillings:
Add 2 slices of turkey, followed by a few strips of each veggie and a small handful of spinach. - Roll It Tight:
Starting at one edge, roll the tortilla tightly into a firm log. Make sure the ingredients stay tucked in. - Slice into Pinwheels:
Using a sharp knife, cut the rolled wrap into 1-inch slices. Wipe the blade between cuts for clean edges. - Serve or Chill:
Serve immediately or refrigerate for 10–15 minutes to help them hold their shape. Great for lunchboxes!
Notes
- You can swap cream cheese for hummus, ranch, or herbed Greek yogurt.
- For vegetarian pinwheels, leave out the turkey and add extra veggies or tofu.
- Avoid overfilling the tortilla to keep rolls tight and easy to slice.
- Pinwheels can be made a few hours ahead and stored in the fridge until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snack, Kids
- Method: No-cook, Rolled
- Cuisine: American