Print

Easy Turkey and Cheese Pinwheel Wraps for Lunch

turkey and cheese pinwheel wraps - featured image
Print Recipe

These easy turkey and cheese pinwheel wraps are perfect for lunchboxes, made with simple ingredients like tortillas, deli turkey, cream cheese, and provolone. They hold together perfectly, don’t get soggy, and are a crowd-pleaser for both kids and adults.

Ingredients

Scale
  • 4 large flour tortillas (10-inch)
  • 8 oz cream cheese, softened to room temperature
  • 8–10 slices deli turkey breast
  • 8–10 slices provolone cheese
  • 1/2 cup fresh spinach leaves (optional)
  • 1/4 cup roasted red peppers, thinly sliced (optional)
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Make the cream cheese spread: In a small mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, black pepper, and salt. Mix until smooth and completely combined.
  2. Prep your tortillas: Lay one tortilla flat on your cutting board. If cold, warm in the microwave for 10-15 seconds to make more pliable.
  3. Spread the cream cheese mixture: Using a spatula or butter knife, spread about 2 tablespoons of the cream cheese mixture evenly across the entire surface of the tortilla, going all the way to the edges.
  4. Layer the turkey: Place 2-3 slices of turkey breast flat across the cream cheese-covered tortilla, overlapping slightly so there are no gaps.
  5. Add the cheese: Lay 2-3 slices of provolone cheese on top of the turkey, overlapping slightly for full coverage.
  6. Add optional fillings: If using spinach or roasted red peppers, scatter them evenly over the cheese.
  7. Roll it up tight: Starting from one edge, roll the tortilla tightly toward the opposite edge, keeping the filling tucked in as you go. Roll firmly but not so tight that the filling squeezes out.
  8. Wrap and chill: Place the rolled tortilla seam-side down on a piece of plastic wrap. Roll it up tightly in the plastic, twisting the ends like a candy wrapper. Repeat with remaining tortillas. Refrigerate for at least 30 minutes, or up to 24 hours.
  9. Slice into pinwheels: When ready to serve, unwrap the chilled rolls and place on a cutting board. Using a sharp serrated knife, slice each roll into 1-inch thick rounds using a gentle sawing motion.
  10. Arrange and serve: Place the pinwheels on a plate or pack directly into lunchboxes. They are delicious at room temperature or cold.

Notes

For best results, use room temperature cream cheese and warm tortillas to prevent cracking. Chill rolls for at least 30 minutes before slicing for clean cuts. These can be made a day ahead and taste even better the next day. For gluten-free, use large gluten-free flour tortillas. For a vegetarian version, replace turkey with hummus and extra veggies.

Nutrition

Keywords: turkey pinwheels, cheese pinwheels, lunchbox wraps, easy lunch, kid-friendly lunch, turkey and cheese wraps, pinwheel sandwiches

Find it online: https://elaraeats.com/easy-turkey-and-cheese-pinwheel-wraps-for-lunch/