Turkey and Cheese Wraps for Kids
These cold turkey-and-cheese wraps are sliced into thick pinwheels that show their layers: green tortilla and lettuce, pale turkey and cheese, and a strip of red pepper. A thin layer of cream cheese helps seal each roll without covering the fillings.
Roll the tortillas snugly, then chill them for about an hour before slicing. The chill helps the pinwheels hold their shape when they’re lifted into a lunchbox.
Prep: 15 minutes | Cook: 0 minutes | Total: 1 hour 15 minutes, including chilling | Yield: About 16 pinwheels; 4 servings
Ingredients for Turkey and Cheese Wraps
- 4 soft 8-inch spinach tortillas (about 200g total)
- 4 ounces plain cream cheese, softened (1/2 cup; about 115g)
- 8 ounces thinly sliced deli turkey (about 225g)
- 4 slices mild cheese, such as Monterey Jack or provolone (about 80g)
- 4 medium tender lettuce leaves, washed and thoroughly dried (about 40g)
- 1 small red bell pepper, seeded and cut into thin strips (about 120g)
Soft plain flour tortillas also work, though the pinwheels will lose their green outer layer. Any mild sliced cheese can stand in for Monterey Jack or provolone.
How to Make Turkey and Cheese Pinwheels
- Prepare the fillings: Let the tortillas come to room temperature so they bend without cracking. Soften the cream cheese, dry the lettuce and pepper thoroughly, and cut the pepper into thin strips.
- Spread and layer: Spread about 2 tablespoons of cream cheese thinly over each tortilla, including the edge that will close the roll. Add one lettuce leaf, about 2 ounces of turkey, one cheese slice, and a few pepper strips to each. Run the pepper strips across the tortilla so they extend through the pinwheel slices. Keep the layers thin and leave a narrow border free of bulky filling.
- Roll and wrap: Roll each tortilla into a snug log, finishing at the cream-cheese-coated edge. Wrap each log tightly in plastic wrap or reusable food wrap.
- Chill and slice: Refrigerate for about 1 hour, then check whether the rolls stay closed when unwrapped. Trim loose ends if needed. With a sharp knife, cut each roll crosswise into about four pinwheels, roughly 1 to 1 1/4 inches thick. The slices should hold together and show distinct layers.
- Serve cold: Arrange the pinwheels cut-side up on a plate or in a divided lunchbox.
How to Keep the Pinwheels Together
If the slices unravel or flatten, the roll may be too loose or too full. Keep cream cheese at the closing edge, use only a few thin pepper strips, and leave room to roll the tortilla snugly. Chill each wrapped log before slicing, and cut with a sharp knife rather than pressing down with a dull one.
Packing Pinwheels Without Soggy Wraps
Water left on the lettuce or pepper can soften the tortillas, so dry both thoroughly before assembly. For an advance-packed lunch, leave juicy tomato out of the wraps. Cucumber slices, crackers, and dip can go in separate compartments.
Make-Ahead and Storage
Keep assembled rolls tightly wrapped and refrigerated until you’re ready to slice or pack them. Keep packed pinwheels cold; use an insulated lunch bag with a cold pack when refrigeration is unavailable. Serve them cold rather than reheating them.
The hour-long chill helps with slicing; it does not establish how long assembled wraps can be stored. Freezing is not recommended for these fresh, layered wraps.
Nutrition
Approximate nutrition per serving of 4 pinwheels: 390 calories, 22g protein, 21g fat, and 31g carbohydrates. Per 100g: approximately 200 calories, 11g protein, 11g fat, and 16g carbohydrates. Values vary by tortilla, turkey, and cheese brand; optional lunchbox sides are not included.
Equipment
- Cutting board
- Sharp knife
- Plastic wrap or reusable food wrap
- Refrigerator
Ingredients
- 4 soft 8-inch spinach tortillas (about 200 g total)
- 4 ounces plain cream cheese, softened (1/2 cup; about 115 g)
- 8 ounces thinly sliced deli turkey (about 225 g)
- 4 slices mild cheese, such as Monterey Jack or provolone (about 80 g)
- 4 medium tender lettuce leaves, washed and thoroughly dried (about 40 g)
- 1 small red bell pepper, seeded and cut into thin strips (about 120 g)
Instructions
- Bring the tortillas to room temperature. Soften the cream cheese, thoroughly dry the lettuce and pepper, and cut the pepper into thin strips.
- Spread about 2 tablespoons of cream cheese thinly over each tortilla, including the edge that will close the roll.
- Top each tortilla with one lettuce leaf, about 2 ounces of turkey, one cheese slice, and a few pepper strips. Arrange the pepper strips across the tortilla so they extend through the pinwheel slices, and leave a narrow border free of bulky filling.
- Roll each tortilla into a snug log, finishing at the cream-cheese-coated edge. Wrap each log tightly in plastic wrap or reusable food wrap.
- Refrigerate the wrapped rolls for about 1 hour. Check that they stay closed when unwrapped and trim loose ends if needed.
- Use a sharp knife to cut each roll crosswise into about four pinwheels, roughly 1 to 1 1/4 inches thick.
- Arrange the pinwheels cut-side up and serve cold.
Tips
- Let tortillas come to room temperature so they bend without cracking.
- Dry the lettuce and pepper thoroughly to help keep the tortillas from becoming soggy.
- Use thin layers and leave a narrow border free of bulky filling so the tortilla rolls snugly.
- Keep cream cheese on the closing edge to help seal the roll.
- Chill the wrapped rolls before slicing and use a sharp knife to avoid flattening the pinwheels.
Variations
- Plain Flour Tortilla Wraps: Use soft plain flour tortillas instead of spinach tortillas; the pinwheels will not have a green outer layer.
- Alternative Mild Cheese: Use another mild sliced cheese in place of Monterey Jack or provolone.