📝 About This Recipe
Transform the humble lunchbox sandwich into a vibrant, bite-sized adventure that kids will actually look forward to eating. These pinwheels feature layers of lean roasted turkey, mild cheddar, and hidden crunchy veggies, all bound together by a silky, herb-infused cream cheese spread. Perfectly portioned for bento boxes, they stay fresh and firm until the school bell rings, offering a balanced mix of protein and color.
🥗 Ingredients
The Wraps
- 4 pieces Large Flour Tortillas (10-inch size, spinach or plain flour)
- 12 slices Deli Roasted Turkey Breast (thinly sliced, high quality)
- 8 slices Mild Cheddar Cheese (thinly sliced)
The Creamy Spread
- 8 ounces Cream Cheese (softened at room temperature)
- 2 tablespoons Mayonnaise (for extra creaminess)
- 1/2 teaspoon Dried Dill
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Lemon Juice (freshly squeezed)
The Crunchy Fillings
- 1/2 cup Carrots (finely shredded and patted dry)
- 1/2 cup Cucumber (peeled and cut into matchsticks)
- 1/2 piece Red Bell Pepper (very thinly sliced into strips)
- 1 cup Baby Spinach (stems removed, washed and dried)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese, mayonnaise, dried dill, garlic powder, and lemon juice. Whisk until the mixture is completely smooth and spreadable.
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2
Lay one flour tortilla flat on a clean cutting board or work surface. If the tortilla feels stiff, microwave it for 10 seconds to make it more pliable.
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3
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.
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4
Place 2 slices of cheddar cheese in the center of the tortilla, slightly overlapping them.
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5
Layer 3 slices of turkey over the cheese, ensuring the turkey covers most of the surface area but stays within the edges.
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6
Scatter a small handful of baby spinach leaves over the turkey layer, pressing them down gently into the cream cheese 'glue'.
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7
Place a thin line of shredded carrots, cucumber matchsticks, and bell pepper strips horizontally across the lower third of the tortilla.
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8
Starting from the bottom edge (closest to the veggies), roll the tortilla up as tightly as possible. A tight roll is the secret to a beautiful pinwheel!
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9
Repeat the process for the remaining three tortillas until you have four neat logs.
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10
Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time helps the cream cheese firm up so the wraps hold their shape when sliced.
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11
Remove the logs from the fridge and unwrap. Using a sharp serrated knife, trim off the uneven ends (the 'chef's snack').
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12
Slice each log into 1-inch thick rounds. You should get about 6-8 pinwheels per wrap.
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13
Arrange the pinwheels cut-side up in a bento box or lunch container to showcase the colorful spiral inside.
💡 Chef's Tips
Always pat your vegetables dry with a paper towel after slicing to prevent the wraps from becoming soggy. For a nut-free 'PB&J' style twist, replace the savory fillings with sunflower butter and thin apple slices. If your tortillas are breaking, try using room-temperature wraps rather than cold ones from the fridge. Use a serrated knife and a gentle sawing motion to cut the pinwheels; pressing down too hard will squish the filling out. To make ahead, you can keep the unsliced logs in the fridge for up to 24 hours before cutting and serving.
🍽️ Serving Suggestions
Pair with a side of crunchy apple slices or grapes for a sweet and refreshing balance. Serve with a small container of hummus or ranch dressing for extra dipping fun. Add a handful of pretzels or air-popped popcorn to the bento box for a satisfying crunch. Include a cold juice box or a reusable bottle of infused cucumber water. A side of Greek yogurt with a drizzle of honey makes for a perfect protein-packed dessert.