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Easy Turkey Pesto Pinwheel Lunchbox Wraps

Turkey Pesto Pinwheel Lunchbox Wraps - featured image

A quick and nostalgic lunchbox solution featuring cold turkey, fresh basil pesto, and Monterey Jack cheese rolled in flour tortillas. These pinwheels are sturdy, delicious, and perfect for busy school mornings.

Ingredients

  • Large flour tortillas (pliable, not whole wheat for picky eaters)
  • Roasted turkey breast slices (low sodium, thicker slices)
  • Fresh basil pesto (store-bought or homemade with basil, pine nuts/walnuts, garlic, Parmesan, olive oil)
  • Monterey Jack cheese (shredded)
  • Fresh baby spinach leaves (dry)
  • Optional: Thin strips of cucumber or bell peppers
  • Optional: Red pepper flakes

Instructions

  1. Lay out large flour tortillas on a cutting board. If stiff, microwave for 10-15 seconds to make them pliable.
  2. Spread approximately 2 tablespoons of pesto evenly over each tortilla, leaving a 1-inch border around the edges.
  3. Layer turkey slices over the pesto, overlapping slightly to cover the entire surface.
  4. Sprinkle shredded Monterey Jack cheese evenly over the turkey, then add a layer of dry baby spinach leaves.
  5. Starting from the long edge, tightly roll the tortilla up, tucking in the filling as you go.
  6. Wrap the rolled tortilla tightly in plastic wrap.
  7. Chill in the refrigerator for at least 30 minutes to firm up the filling.
  8. Remove from fridge and plastic wrap. Slice into 1-inch thick pinwheels using a sharp knife, wiping the blade between cuts.
  9. Pack into lunchboxes.

Notes

Ensure all ingredients (turkey, cheese) are cold before rolling to prevent sliding. Do not overfill the tortilla to avoid bursting. Use a sawing motion with a sharp knife for clean slices. Dip knife in hot water if sticking occurs. Can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: school lunch, turkey wraps, pesto pinwheels, easy lunchbox ideas, kid-friendly recipes, meal prep, cold wraps