Turkey and Cheese Pinwheels
Pinwheels are the lunchbox MVP — all the satisfaction of a sandwich but in a fun, finger-food format that doesn't fall apart by noon. The cream cheese spread acts as both flavor base and glue, holding everything together when you slice. Make a batch of these on Sunday and you've got grab-and-go lunches all week. Pro tip: wrap them tightly in plastic before slicing for the cleanest cuts.
Lunch · Back-to-School · No-Cook • 15 min
Ingredients
- 4 ounces cream cheese, softened to room temperature
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 2 large burrito-size flour tortillas
- 6 ounces deli-sliced turkey breast
- 4 slices sliced provolone or cheddar cheese
- 4 romaine or green leaf lettuce leaves, ribs removed
- thinly sliced tomatoes, patted dry (optional)
- kosher salt
- freshly ground black pepper
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Steps
- In a small bowl, stir together the softened cream cheese, Dijon mustard, garlic powder, and a pinch of salt and pepper until smooth and spreadable.
- Lay one tortilla flat on a cutting board. Spread half the cream cheese mixture evenly across the entire surface, going all the way to the edges — this is the glue that seals the roll.
- Lay 3 ounces of turkey in a single, slightly overlapping layer across the tortilla, leaving about a ½-inch border at the far edge. Top with 2 slices of cheese, then 2 lettuce leaves (tear to fit). If using tomatoes, lay a few slices across the center and season them with a pinch of salt.
- Starting from the edge closest to you, roll the tortilla tightly away from you like a jelly roll, using gentle but firm pressure. The cream cheese should seal the far edge. If the edge isn't sticking, spread a dab more cream cheese there.
- Wrap the rolled tortilla tightly in plastic wrap, twisting the ends to compact it into a firm cylinder. Repeat with the second tortilla. Refrigerate at least 30 minutes (or up to 24 hours) to let everything set.
- Unwrap and use a sharp serrated knife to slice each roll into 1-inch-thick pinwheels (about 8 per roll, discarding or snacking on the uneven ends). Pack into a lunch container with the swirl side facing up so they look like little spirals.
Tips & Variations
Make Ahead
Assemble and wrap the rolls up to 24 hours ahead — refrigerate in the plastic wrap and slice just before packing, or slice ahead of time and store the pinwheels in a single layer in an airtight container. They hold their shape better if you slice right before packing. Add a small container of baby carrots or apple slices on the side for a complete lunch.
Storage
Sliced pinwheels keep in an airtight container in the fridge for up to 3 days, though they're best within 24 hours. The tortillas may soften slightly over time. Don't freeze — the cream cheese and lettuce will weep when thawed.
Substitutions
Swap turkey for honey ham, roast beef, or salami. Use spinach or arugula instead of romaine. Add a thin layer of cranberry sauce or pesto to the cream cheese for a flavor twist. For a gluten-free version, use gluten-free tortillas — warm them slightly first so they're more pliable and less likely to crack when rolling. Make them vegetarian by swapping turkey for thin slices of cucumber and bell pepper.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
