DIY Lunch Pinwheels


  • Wraps:
  • 1 package gluten-free tortillas
  • 4 leaves romaine lettuce or collard greens, stemmed shaved
  • Flour tortillas
  • Homemade Tortillas
  • Spread Ideas:
  • 1/2 cup hummus
  • 1/2 cup pesto
  • 1/2 cup Dietz & Watson whole-grain mustard
  • Meat Ideas:
  • 1 pound organic turkey breast
  • 1 pound sliced pepperoni
  • 1 pound sliced salami
  • 1 pound shredded rotisserie chicken
  • Sliced chicken breasts
  • Veggie Ideas:
  • Shredded lettuce
  • Tomatoes, sliced thin
  • Cucumbers, sliced thin
  • Alfalfa sprouts
  • Spinach, more as needed
  • 1 avocado, thinly sliced
  • 1 red onion, sliced thin
  • 1 eggplant, sliced into rounds and grilled
  • 1 zucchini or yellow squash, sliced into rounds and grilled
  • Other Add-Ins:
  • Bacon, cooked
  • Cheese, sliced or shredded
  • Pickled jalapeños
  • Sliced pickled pepperocini
  • Black beans, drained and rinsed
  • Roasted red peppers, sliced
  • Sundried Tomatoes, sliced


  1. Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
  2. Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
  3. Add a few slices of meat and/or veggies on top of the spread in a straight line along the stem of the lettuce wrap or the long side of the tortilla.
  4. Lift the side of the tortilla closest to you and roll, using your fingers to make sure none of the filling falls out. If making a lettuce wrap, the stem should span the length of the whole roll. Before closing the roll, place a teaspoon of spread on the edge of the wrap. This will help the wrap stay together. Roll as tightly as possible for best results.
  5. Using a sharp knife, cut the wrap into 1-inch pieces.
  6. Place in the refrigerator until ready to serve!


You can use a toothpick to help the pinwheels stay together if they start to fall apart!


Lexi's sharing her top secrets to prepping ahead of time and quick meals!