Dinner
Turkey Pinwheels
Creamy spinach and herb laced cream cheese spreads across soft whole wheat tortillas, then layers of crisp carrots, juicy tomatoes, and tender turkey tuck inside each neat roll. Every cool, fresh bite delivers bright garden flavor and satisfying chew.
- Total
- 18 min
- Prep
- 18 min
- Serves
- 15
Nutrition per Serving
- Calories
- 133
- Protein
- 7g
- Carbs
- 14g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 344mg
Ingredients
- 8 oz reduced-fat cream cheese
- 1 cup baby spinach, finely chopped
- 1/2 cup whole-milk plain strained (Greek-style) yogurt
- 1/2 tsp salt-free garlic-and-herb seasoning
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 (10-inch) whole-wheat tortillas
- 1 1/3 cup matchstick carrots
- 1 1/3 cup alfalfa sprouts
- 3 medium plum tomatoes, seeded and thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 8 oz thinly sliced lower-sodium deli oven-roasted turkey breast
Instructions
- Place cream cheese, spinach, yogurt, garlic-and-herb seasoning, salt and pepper in a medium bowl. Beat with an electric mixer on medium speed until whipped, fully incorporated and smooth, about 30 seconds. (Alternatively, process in a food processor until fully incorporated and smooth, 35 to 45 seconds.)
- Spread a heaping 1/4 cup cheese mixture evenly over 1 side of each tortilla. (Reserve remaining cheese mixture for another use.) Arrange 1/3 cup carrots, 1/3 cup sprouts, about 1/2 cup tomatoes and about 1/4 cup bell pepper over the cheese layer of each tortilla. Lay turkey slices evenly over the vegetables.
- Tightly roll up each tortilla; wrap individually in foil. Refrigerate for 30 minutes. Remove and discard foil. Slice each roll crosswise into 8 (about 1ΒΌ-inch-thick) slices. Arrange on a large platter and serve.