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Easy Turkey and Spinach Pinwheel Lunchbox Roll-Ups

Turkey and spinach pinwheel roll-ups - featured image
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These easy turkey and spinach tortilla pinwheel roll-ups are perfect for lunchboxes, picnics, or a quick snack. Made with simple ingredients like cream cheese, turkey, and spinach, they come together in under 10 minutes and are a crowd-pleaser.

Ingredients

Scale
  • 4 large flour tortillas (10-inch size)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 1/4 teaspoon black pepper
  • 8–10 slices deli turkey breast
  • 1 cup fresh spinach leaves, washed and dried
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup sun-dried tomatoes, chopped (optional)

Instructions

  1. Make the cream cheese mixture: In a small bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, and black pepper. Mix until smooth and evenly combined. Taste and adjust seasoning if needed.
  2. Prepare your work surface: Lay one tortilla flat on a cutting board. If tortillas are cold, let them sit at room temperature for about 5 minutes to prevent cracking.
  3. Spread the cream cheese mixture: Using a spatula, spread a thin, even layer of the cream cheese mixture over the entire surface of the tortilla, leaving about a half-inch border around the edges. Use about 2-3 tablespoons per tortilla.
  4. Layer the turkey: Place 2-3 slices of turkey on top of the cream cheese, overlapping them slightly. Ensure the turkey covers most of the tortilla without hanging over the edges.
  5. Add the spinach: Scatter a handful of fresh spinach leaves over the turkey in a single layer. If using optional cheddar or sun-dried tomatoes, sprinkle them over the spinach now.
  6. Roll it up tight: Starting at one end, roll the tortilla as tightly as possible without tearing. Use your fingers to tuck the filling in as you go. Place seam-side down on the cutting board.
  7. Wrap and chill: Wrap the rolled tortilla tightly in plastic wrap, twisting the ends to secure. Refrigerate for at least 30 minutes (or 15 minutes in the freezer if in a rush).
  8. Slice into pinwheels: After chilling, unwrap the roll and place on a cutting board. Using a sharp serrated knife, slice into 1-inch pieces using a gentle sawing motion. Trim off the ends if desired. You should get about 8-10 pinwheels per tortilla.
  9. Arrange and serve: Place pinwheels on a plate or in a lunchbox container. Serve immediately or store for later.

Notes

Dry spinach thoroughly to prevent sogginess. Don’t overfill the tortillas. Chill for at least 30 minutes for clean slices. For best results, use a serrated knife and wipe it clean between cuts. These can be stored in the refrigerator for up to 3 days or frozen (uncut) for up to 2 months.

Nutrition

Keywords: turkey pinwheels, spinach roll-ups, lunchbox ideas, easy snack, meal prep, tortilla rolls

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