Turkey Crunch Pinwheels

Recipe

Main Dish
Turkey Crunch Pinwheels

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User Rating

4 out of 5 stars
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2 ratings

Recipe Data

2
Servings
12min
Prep
12min
Total

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    Description

    Nachos chips rolled up in a sandwich? Why not! Nachos add a Mexicali crunch to these turkey, cream cheese and lettuce pinwheels.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    ¼ c. Hy-Vee chive & onion cream cheese spread
    1 (11-in.) sundried tomato and basil flour tortilla
    1 c. (½-in.-thick) sliced Slow Cooker Turkey Breast
    12 Crav’n Flavor nacho cheese tortilla chips (about 1 oz.)
    3 butterhead lettuce leaves
    ½ c. ¼-in.-wide red bell pepper strips

    Things To Grab

    • Cutting board
    • Sharp knife
    • Butter knife or spreader
    • Insulated lunch boxes, or in bento boxes in insulted bags, with a frozen ice packs

    Directions

    1. Spread cream cheese on one side of tortilla to within ¼-in. of top edge. Layer turkey, chips and lettuce on top of cheese on the bottom two-thirds of tortilla. Gently press down on lettuce to slightly crush chips.

    2. Arrange bell pepper strips in a row, 3-in. from bottom of tortilla, on top of lettuce. Starting at the bottom, tightly roll up tortilla and filling around bell pepper strips; continue rolling until tightly rolled up.

    3. Trim ends. Then cut into 6 (1- to 1¼-in.) slices.

    4. To pack for portable lunches, pack pinwheels in insulated lunch boxes, or in bento boxes in insulted bags, with a frozen ice packs; serve within 4 hours.

    Nutrition facts

    Servings

    400 Calories per serving
    3 each

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 70mg
    • Sodium: 650mg
    • Total Carbohydrates: 30g
    • Protein: 20g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons