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Turkey Pesto Pinwheels are a classic deli cold lunch made with a homemade pesto cream cheese base. Use lavash flatbread or tortillas to roll up this make-ahead work lunch option and serve with your favorite simple sides.
Reader Love
Super easy recipe. Made 12 large burrito size to serve our teachers. They all loved it. I will repeat this menu item for our student run small business in the future.
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Note from Danielle
Can you believe this recipe was originally published in March 2017?! It’s nine years later and I’m flabbergasted. I used to just come in here and blab with a couple pics and zero plan 🥴
Now there’s a little less rhyming and a little more reasoning to what goes on here, so it was def time for an update. I’ve added new pictures, more helpful info, and a few recipe tips.
I’m happy to share my guilty pleasure pinwheels are still sold at my local grocery store. Better yet, this recipe still holds up after those nine years. Cheers to easy no-cook lunches!
By the way – here in the post content, you’ll find detailed information on the ingredients used, possible substitutions, and helpful tips for successful results based on my experience with this recipe.
For the printable recipe card with a list of ingredients followed by concise instructions, keep scrolling down or hit the ‘Jump to Recipe’ button at the top of the page. Frequently asked questions are located below the recipe card.
Recipe Overview
Total Time: 10 minutes
Difficulty: Easy
Method: No Heat
Prep: Make-Ahead Friendly
Ingredients in these Turkey Pesto Pinwheels:
Made with only six ingredients plus whatever snackable sides you have on hand, these pinwheels are one of the simplest lunches you’ll ever make. Here’s what I used in this version of pinwheels:
- cream cheese – whatever style of plain cream cheese you prefer; I had a lower fat cream cheese on hand for this recipe which worked out because pesto has a lot of oil in it!
- prepared pesto – Make your own, get it at the grocery store, or get it at Costco! A while back (like a long while back) I did a little experiment where I compared the cost of store-bought vs homemade pesto. Guess which was cheapest?
- lavash flatbreads or tortillas – When I can find them, I prefer any brand of lavash bread. The texture is just right: soft but sturdy enough to hold up to cream cheese for days. Here’s a homemade recipe for lavash if you’re trying to start from scratch!
- deli turkey – Look for thin sliced or ask the deli to cut some fresh for you! Both plain sliced deli turkey or sliced deli chicken will work for this recipe.
- provolone cheese – The soft flavors of this cheese go really well with pesto and deli turkey. Another option is mozzarella!
- spinach leaves – While technically any green will fit into a pinwheel, my preference is spinach. It holds up well and doesn’t get all mushy while it sits in the fridge.
Related: Need more no-reheat lunches? Browse this list of 16 make-ahead cold lunch ideas to prep for work this week!
Equipment you’ll need to make Turkey Pesto Pinwheels:
Since there’s no cooking required, there’s very little specific equipment needed to make these pinwheels. Here are the items and brands for things I use at home:
- Any cutting board surface will work for this recipe, but if you’re in the market for a new cutting board, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). I use mine for nearly everything, except cutting raw meat.
- For meal prep containers, anything with a tight fitting lid will work, but my favorite are these 3 Compartment Glass Meal Prep Containers (affiliate link!).
- To cut the pinwheels, I recommend using a serrated knife like this very affordable Mercer Culinary Bread Knife (affiliate link!). Be sure to cut in a gentle but firm sawing motion so you don’t squish the pinwheels.
How to make Turkey Pesto Pinwheels:
The trickiest part of this process? Rolling up the pinwheels. But not to worry! We’ll be covering that too. First step is finding your pinwheel base, and then deciding how many servings you want to make. A good place to start is two servings, which is how the recipe goes.
Best options for pinwheel base:
- My first preference for pinwheels is lavash bread. This is a thin flatbread that originates in Armenia. You can make it at home, or find it in grocery stores under various brands (the one I used is Atoria’s Family Bakery).
- Next best is any other kind of flatbread (I used to use a brand called Flatouts, but I can’t find those anymore! I’m sure there are other brands out there, especially in different regions).
- My last choice that still works really well is a standard flour tortilla. Burrito size gives you the most pinwheels, but you’ll end up with some scraps on the ends because of the shape of the tortilla.
How to assemble pinwheels:
Solid assembly will lead to easier rolling. Here are the steps for best pinwheel assembly:
- Your pesto cream cheese should cover the ENTIRE flatbread or tortilla to the very edges.
- Deli meat should cover only 2/3 of your wrap (but get it spread all the way to the remaining edges).
- Leave about 1/3 of your wrap with condiment ONLY. This part will later act as a “glue” to keep the pinwheel rolled up.
- Greens go in line in the middle. They notoriously try to escape during rolling. Just use your fingers and tuck them in as you go.
How to roll pinwheels:
Roll tightly, starting from the meat covered end. This will be the center of your pinwheel after slicing!
Ensure there’s a strip of condiment-only section left at the top to seal the pinwheels closed!
Pinwheel Scraps:
If you used a round tortilla to make the pinwheels, you will end up with pinwheel scraps to deal with after slicing. Due to the shape and rolling, the center of the tortilla makes perfect pinwheels, but the sides are not “full pinwheel” status.
It’s a little hard to explain, but if you’ve ever made a pinwheel with tortillas, you know what I’m talking about. There are “pinwheel scraps” leftover after cutting. You can either enjoy these now, or add them into your meal prep container if the aesthetics don’t bother you.
TIP: Using a rectangular flatbread instead of a round tortilla will avoid this issue!
Best tips for making Turkey Pesto Pinwheels:
The main thing is, you’ve got to organize your toppings and condiments so the pinwheel stays rolled up during storage. Here are my best tips for making pinwheels successfully in your own kitchen:
- Opt for a thicker condiment like cream cheese or Laughing Cow to help seal the pinwheel. It won’t soak into the tortilla or flatbread like mayo will.
- Follow the assembly instructions! It’s important to get the condiment spread all around the base, then not fill it too full of anything. You’ve got to have some of the condiment sticking out at the top edge to act as a ‘glue’ to hold the pinwheel closed.
- Roll the pinwheels tightly! A loosely rolled pinwheel will just fall apart. You can do it, I believe in you!
What to serve with Turkey Pesto Pinwheels:
These pinwheels are great for lunch, but they’re not quite a full meal for me. I like to serve with some berries, crackers, bagel chips (pictured), cut veggies with dip, or anything else that fits into my glass meal prep containers.
Ways to customize this recipe:
Here are some ideas on ways to customize these pinwheels:
- add other veggies – add maximum one other thin sliced veggie filling like tomato or avocado.
- swap the meat or cheese – swap the turkey for thin sliced chicken and swap the cheese for thin sliced mozzarella!
- swap the pesto – Regular classic basil pesto is usually the easiest to find at the grocery store, but if you have a favorite pesto, use that instead. Any homemade pesto you love is also a good choice, like this Sun-Dried Tomato Pesto or a Pea Pesto!
- find more pinwheel combo ideas in my Easy Turkey Pinwheels post.
Ways to meal prep this recipe:
This recipe is modeled after my favorite deli pinwheels. I’m absolutely guilty of grabbing these during regular grocery trips when I make the mistake of shopping while hungry (SWH). OOPS.
As a packaged deli product copycat, this recipe is ✨made✨ for meal prep. Simply make the recipe as directed and you’ll end up with two portions of turkey pesto pinwheels. Pick any sides you have on hand that store well in the fridge: berries, nuts, crackers, cut veggies, etc.
The pinwheels will start to get soggy at the end of day 3 or so, which is why I don’t recommend making any more than 2 or 3 portions at a time if you’re on your own.
How to store assembled Turkey Pesto Pinwheels:
To store in the refrigerator, make your chosen number of servings and then portion pinwheels and sides into airtight containers with lids. Store in the fridge for up to 2-3 days for best quality.
Is this recipe freezer-friendly?
No, I would not suggest freezing this recipe! It’s meant to be eaten fresh; only assemble as many portions as you need.
Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Turkey Pesto Pinwheels
Turkey Pesto Pinwheels are a classic deli cold lunch made with a homemade pesto cream cheese base. Use lavash flatbread or tortillas to roll up these make-ahead work lunch option and serve with your favorite simple sides.
Ingredients
- 2 ounces cream cheese, softened
- 1 tablespoon prepared pesto
- 2 lavash flatbreads or burrito size flour tortillas, room temperature
- 5–6 slices fresh deli turkey
- 2–3 thin slices of provolone cheese
- 1 1/2 cups spinach leaves, or any greens
Instructions
- Mix pesto cream cheese: In a small bowl, mix cream cheese (2 ounces) and pesto (1 tablespoon) until well-mixed.
- Add condiments: Lay the flatbread or tortilla (2) on a cutting board or other clean surface. Spread half of the pesto cream cheese on each, being sure to cover the ENTIRE flatbread surface.
- Assemble pinwheels:
- Arrange your turkey slices (2-3 per pinwheel) in a single layer on the flatbread, covering about 2/3 of the surface. Leave the other 1/3 covered with pesto cream cheese only.
- Add one piece of cheese in a line across the middle, cutting it in half to fit.
- Finally, add a small handful of spinach leaves in the center of each, arranging them in the rough line as well. It’s important to leave the top portion of the flatbread uncovered.
- Repeat steps for both pinwheels. Check photos above for an example of the layout.
- Roll the pinwheels: Begin rolling the pinwheel from the meat covered side, using both hands and rolling tightly. The greens may try to escape, but just use your fingers to tuck them in as you go. Roll towards the empty side, holding tightly without ripping the flatbread. The edge left with only cream cheese will stick to the tortilla to keep the pinwheel from unraveling.
- Cut & store: Use a serrated knife to cut the pinwheel roll into slices. Transfer the sliced pinwheels into a meal prep container with airtight lid and enjoy within 3 days for best quality. Recipe is written for two servings, but make as many as you need.
- If using a round tortilla, the ends of the roll have less filling due to the circular shape of the tortilla and rolling procedure. I like to refer to those as “pinwheel scraps”. Still tasty, but not so pretty.
- If using a rectangular lavash bread or another flatbread, you should end up with all complete rolls. I prefer the lavash bread taste and texture, but tortillas work really well too.
Equipment
3 Compartment Glass Meal Prep Containers
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Greener Chef XL Bamboo Cutting Board
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Notes
Tomato is optional, however they don’t stayed rolled as well with the thick slices.
Nutrition information estimated with MyFitnessPal.
Nutrition Information
- Serving Size: 5 pinwheels
- Calories: 366
- Fat: 20g
- Carbohydrates: 27g
- Protein: 20g
Frequently Asked Questions
What should I do if my pinwheels are not staying rolled?
Here are some ideas on why your pinwheels are not staying rolled:
- they are filled too full, try thinner slices or less greens
- the cream cheese “glue” is covered up with greens or turkey
- you may need to roll tighter! a couple practices will help
Salad lover says
Easy! Made it as instructed. Made a second pinwheel cream cheese and a bit of ranch dressing and Italian seasoning and an artichoke salad as a side dish for a luncheon. Friends loved it!
Danielle says
That sounds delicious!! I’m so glad you and your friends enjoyed these pinwheels. I appreciate your feedback 🙂 Thank you! -Danielle
Angela Freeman says
Can these be made a day ahead or do they get soggy?
Danielle says
Hey Angela – Yes, these should be good for up to 3 days without getting soggy. Enjoy! -Danielle
Graham says
Super easy recipe. Made 12 large burrito size to serve our teachers. They all loved it. I will repeat this menu item for our student run small business in the future.