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Turkey and Cheese Pinwheels

Pinwheels are the lunchbox MVP — all the satisfaction of a sandwich but in a fun, finger-food format that doesn't fall apart by noon. The cream cheese spread acts as both flavor base and glue, holding everything together when you slice. Make a batch of these on Sunday and you've got grab-and-go lunches all week. Pro tip: wrap them tightly in plastic before slicing for the cleanest cuts.

Turkey and Cheese Pinwheels — finished dish

Lunch · Back-to-School · No-Cook • 15 min

Servings:
2 servings

Ingredients

  • 4 ounces cream cheese, softened to room temperature
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 2 large burrito-size flour tortillas
  • 6 ounces deli-sliced turkey breast
  • 4 slices sliced provolone or cheddar cheese
  • 4 romaine or green leaf lettuce leaves, ribs removed
  • thinly sliced tomatoes, patted dry (optional)
  • kosher salt
  • freshly ground black pepper

Steps

  1. In a small bowl, stir together the softened cream cheese, Dijon mustard, garlic powder, and a pinch of salt and pepper until smooth and spreadable.
  2. Lay one tortilla flat on a cutting board. Spread half the cream cheese mixture evenly across the entire surface, going all the way to the edges — this is the glue that seals the roll.
  3. Lay 3 ounces of turkey in a single, slightly overlapping layer across the tortilla, leaving about a ½-inch border at the far edge. Top with 2 slices of cheese, then 2 lettuce leaves (tear to fit). If using tomatoes, lay a few slices across the center and season them with a pinch of salt.
  4. Starting from the edge closest to you, roll the tortilla tightly away from you like a jelly roll, using gentle but firm pressure. The cream cheese should seal the far edge. If the edge isn't sticking, spread a dab more cream cheese there.
  5. Wrap the rolled tortilla tightly in plastic wrap, twisting the ends to compact it into a firm cylinder. Repeat with the second tortilla. Refrigerate at least 30 minutes (or up to 24 hours) to let everything set.
  6. Unwrap and use a sharp serrated knife to slice each roll into 1-inch-thick pinwheels (about 8 per roll, discarding or snacking on the uneven ends). Pack into a lunch container with the swirl side facing up so they look like little spirals.