Name: Turkey Pesto Pinwheels
Prep time: 10 min
Total time: 10 min
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

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!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Turkey Pesto Pinwheels

Yield: 2 servings 1x

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes

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.