DIY Lunch Pinwheels
These DIY Lunch Pinwheels are a crowd favorite! They're made with your choice of wrap rolled up with whatever meats, cheese, and veggies your heart desires, then sliced into perfect, bite-sized pinwheels. They're so easy and so customizable!
Servings: 6
Ingredients
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
Instructions
- Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
- Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
- 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.
- 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.
- Using a sharp knife, cut the wrap into 1-inch pieces.
- Place in the refrigerator until ready to serve!
Notes
You can use a toothpick to help the pinwheels stay together if they start to fall apart!