Print

Creamy Turkey Pinwheel Lunchbox Recipe Easy Homemade Sun-Dried Tomato Cheese Wraps

creamy turkey pinwheel lunchbox recipe - featured image
Print Recipe

A quick and easy lunchbox recipe featuring soft tortillas filled with a creamy sun-dried tomato cheese spread, turkey breast slices, and fresh spinach, rolled into neat pinwheels perfect for snacks or meals.

Ingredients

Scale
  • 8-inch flour tortillas (soft and pliable)
  • 8 oz (225 g) turkey breast slices, thinly sliced, deli-style
  • 1 cup (30 g) fresh spinach leaves
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (75 g) sun-dried tomatoes, finely chopped
  • 2 tbsp (15 g) grated Parmesan cheese
  • 2 tbsp fresh basil leaves, finely chopped
  • ¼ tsp garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Sun-Dried Tomato Cheese Spread: In a medium bowl, add 4 oz softened cream cheese. Break it up slightly with a spatula. Chop ½ cup sun-dried tomatoes finely and add to the bowl along with 2 tbsp grated Parmesan, 2 tbsp fresh basil, and ¼ tsp garlic powder. Stir until evenly combined and creamy. Season with salt and pepper to taste. If too stiff, add a tiny splash of milk to loosen.
  2. Lay out the tortillas flat on a clean surface, using a slightly damp kitchen towel underneath to prevent sliding.
  3. Spread an even layer of the sun-dried tomato cheese mixture over each tortilla using a butter knife or spatula, about 2 to 3 tablespoons per wrap.
  4. Evenly layer turkey slices on top of the spread, leaving a small margin at the edges. Add fresh spinach leaves on top.
  5. Starting from one edge, roll each tortilla into a tight cylinder without rushing to avoid loose wraps.
  6. Wrap each rolled tortilla tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes to firm up the filling.
  7. Remove from fridge, unwrap, and slice each roll into 1-inch (2.5 cm) pinwheels using a sharp serrated knife. Arrange on a plate or pack into lunchboxes.

Notes

Use fresh, pliable tortillas to avoid cracking. Warm tortillas slightly if needed. Do not overfill to keep pinwheels neat. Chill wrapped pinwheels for at least 30 minutes before slicing for clean cuts. Prepare spread up to 2 days ahead and store refrigerated. Slice just before serving for best presentation. Vegan and gluten-free substitutions available.

Nutrition

Keywords: turkey pinwheels, sun-dried tomato cheese, lunchbox recipe, easy wraps, creamy turkey wraps, quick lunch, snack recipe

Find it online: https://gleamgulp.com/creamy-turkey-pinwheel-lunchbox-recipe-easy-homemade-sun-dried-tomato-cheese-wraps/