Turkey and cheese pinwheel sandwiches
Soft tortillas spread with cream cheese, layered with turkey, cheese and baby spinach, rolled up tight and sliced into pinwheels. A no-cook lunch kids love.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 620 kcal
Ingredients
Method
If the cream cheese is still firm, microwave it in a bowl for 10 to 15 seconds, then stir in the garlic powder until smooth and spreadable.
Lay a tortilla flat and spread a quarter of the cream cheese evenly right to the edges. The cream cheese is the glue that holds the roll together.
Cover with a single layer of turkey, then 2 slices of cheese and a layer of spinach leaves, leaving a 1-inch strip bare along the far edge.
Starting from the edge nearest you, roll the tortilla up as tightly as you can, tucking in the filling as you go. Press the bare cream cheese edge to seal and set seam side down. Repeat with the rest.
Trim off the uneven ends, then cut each roll into 1-inch slices with a sharp serrated knife, using a gentle sawing motion. You should get about 8 pinwheels per tortilla.
Tips
- Rolls slice most neatly if you can spare 10 minutes in the fridge, wrapped tightly in plastic wrap, but they hold together fine without it.
- For lunchboxes, keep rolls whole and wrapped in the fridge for up to 1 day, then slice in the morning.
- Swap the turkey for ham, add thin strips of bell pepper, or mix ranch seasoning into the cream cheese.
