📝 About This Recipe
These vibrant, protein-packed pinwheels turn lunchtime into a celebration of color and crunch. Featuring tender deli roast beef paired with a silky, herbed cream cheese spread and a spectrum of crisp vegetables, they are perfectly sized for small hands and big appetites. This recipe is a parent’s secret weapon for a nutritious, no-cook meal that bridges the gap between a classic deli sandwich and a fun, interactive snack.
🥗 Ingredients
The Foundation
- 4 pieces Large Flour Tortillas (10-inch size, room temperature for easy rolling)
- 12 ounces Thinly Sliced Roast Beef (Premium rare or medium-rare deli cut)
- 8 slices Provolone Cheese (Mild and thinly sliced)
The Signature Spread
- 8 ounces Cream Cheese (Softened to room temperature)
- 2 tablespoons Greek Yogurt (Plain, for extra tang and creaminess)
- 1 tablespoon Fresh Chives (Finely minced)
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Mild Dijon Mustard (Optional, for a tiny hint of zing)
The Rainbow Crunch
- 1/2 cup Red Bell Pepper (Cut into very thin matchsticks)
- 1/2 cup Carrots (Shredded or julienned)
- 2 cups Baby Spinach Leaves (Stems removed, washed and patted dry)
- 1/2 cup Cucumber (Peeled and cut into thin strips)
👨🍳 Instructions
-
1
In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, minced chives, garlic powder, and Dijon mustard.
-
2
Use a sturdy spatula or whisk to blend the cream cheese mixture until it is completely smooth and light. Set aside.
-
3
Prepare your vegetable 'rainbow' by slicing the bell peppers, carrots, and cucumbers into uniform, very thin matchsticks about 3 inches long.
-
4
Lay one flour tortilla flat on a clean cutting board. If the tortilla feels stiff, microwave it for 10 seconds to make it pliable.
-
5
Spread about 2 tablespoons of the cream cheese mixture evenly across the entire surface of the tortilla, leaving a tiny 1/4-inch border at the very edge.
-
6
Place 2 slices of provolone cheese in the center of the tortilla, slightly overlapping them.
-
7
Layer 3 ounces of the roast beef over the cheese, ensuring the meat is flat and covers most of the surface.
-
8
Arrange a handful of baby spinach leaves over the beef in a single, even layer.
-
9
Place a small bundle of the pepper, carrot, and cucumber matchsticks in a horizontal line across the lower third of the tortilla.
-
10
Starting from the bottom edge (the side with the vegetable bundle), roll the tortilla up tightly toward the top, applying gentle pressure to keep the filling secure.
-
11
Repeat the process for the remaining three tortillas.
-
12
Wrap each completed roll tightly in plastic wrap and refrigerate for at least 30 minutes. This helps the cream cheese 'set' so the pinwheels hold their shape when sliced.
-
13
Remove from the fridge, unwrap, and trim off the uneven ends (the chef's snack!).
-
14
Using a sharp serrated knife, slice each roll into 1-inch thick rounds.
-
15
Arrange the pinwheels on a platter with the colorful spiral facing upward and serve immediately.
💡 Chef's Tips
Use room temperature tortillas to prevent them from cracking while rolling. Pat your vegetables dry with a paper towel after slicing to prevent the roll-ups from becoming soggy. For a nuttier flavor, swap the flour tortilla for a whole wheat or spinach-infused wrap. If your child dislikes chives, substitute with a tiny pinch of onion powder or leave them out entirely. Don't overstuff the center; keeping the layers thin ensures the roll stays closed and is easy for kids to bite.
🍽️ Serving Suggestions
Serve with a side of crunchy apple slices or red grapes for a sweet contrast. Pair with a small bowl of mild ranch dressing or honey mustard for dipping fun. Add a handful of pretzel sticks or baked veggie chips for extra texture. Serve alongside a cold glass of milk or a fruit-infused sparkling water. A few pickle spears on the side add a classic deli-style finish.