Can I make turkey pinwheels without cream cheese?

Absolutely. My recipe uses a high-protein blend of Greek yogurt and just a touch of light cream cheese (or Laughing Cow wedges). You can also use hummus or mashed avocado as a binder if you prefer a dairy-free option.

Why do my pinwheels fall apart when slicing?

This usually happens if you didn't chill the log long enough or if you didn't spread the "glue" (cheese mixture) to the edge. Wrap the log tightly in plastic wrap and let it set in the fridge for at least 30 minutes before cutting.

How do I keep pinwheels from getting soggy overnight?

Create a barrier! Place your cheese slices directly on the tortilla or spread, and then layer the wet ingredients (turkey, pickles, spinach) on top of the cheese slices. Also, ensure all washed veggies are thoroughly dried.

Can I freeze turkey and cheese pinwheels?

I do not recommend freezing them if they contain lettuce, fresh spinach, or a yogurt-based spread. The vegetables will release water when thawed, making the tortilla soggy and unappetizing.

Turkey and Cheese Pinwheels (High Protein & Easy Lunch)

Description

These Turkey and Cheese Pinwheels are the ultimate easy lunch. Made with a high-protein spread hack using Greek yogurt, they are healthy, filling, and perfect for meal prep or school lunches.

Ingredients

Scale

4 large flour tortillas (10-inch burrito size)
8 oz deli turkey breast, thinly sliced (low sodium)
6 slices Provolone or Mild Cheddar cheese
1/2 cup Non-fat Greek Yogurt (plain, thick)
2 wedges Light Laughing Cow Cheese (or 2 tbsp light cream cheese)
1 cup fresh spinach leaves, stems removed
1/2 tsp dried ranch seasoning (or garlic powder + dried dill)
Salt and black pepper to taste

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Instructions

Make the Spread: In a small bowl, mix the Greek yogurt, Laughing Cow cheese wedges, and ranch seasoning until smooth and creamy.
Layer: Lay a tortilla flat. Spread a thin layer of the cheese mixture all the way to the edges.
Fill: Place turkey slices flat on top of the spread, followed by cheese slices, and then the fresh spinach. Leave a small 1-inch strip of just the spread at the top edge (this acts as the glue).
Roll: Tightly roll the tortilla from the bottom up, tucking in the ingredients as you go. Press the top edge firmly to seal.
Chill: Wrap the rolled logs tightly in plastic wrap and refrigerate for 30 minutes to firm up (optional but recommended for clean cuts).
Slice: Use a serrated knife to slice the log into 1-inch pinwheels. Discard the empty ends.
Serve: Enjoy immediately or store in a container for lunch.

Notes

Sogginess Tip: Dry pickles or tomatoes thoroughly before adding them to prevent the tortilla from getting wet.
Low Carb: Use “Carb Balance” tortillas for a lower calorie version.
Storage: Keeps well in the fridge for up to 4 days.

Prep Time: 10 minutes
Category: Lunch
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 5 pinwheels (1 wrap)
Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 45mg