If you're into weekly meal prepping, you probably already know how wonderful pinwheels are. They keep great and can be made into a million different variations. Even if you keep it really simple with a turkey, swiss, and cream cheese pinwheel or put in more effort, like with these Turkey Pistachio Pesto Pinwheels, you really can't go wrong.
The pistachio pesto recipe makes a lot, so use the extras on chicken, with pasta, or anywhere you love pesto.
You'll want to roll these tortillas tightly to make it easy to cut them into pinwheels. If you're having a hard time slicing the pinwheels, wrap the whole rolled and filled tortilla in plastic wrap and freeze for about 5 minutes before carefully slicing with a bread knife.
Recipe Source: Nosh and Nourish
- 1 tortilla (I used a garden vegetable flavor)
- 2 slices black pepper turkey
- 1 thinly sliced strawberry
- 1 heaping tablespoon greek yogurt cream cheese
- 1 heaping tablespoon beet hummus
- 1 heaping tablespoon crumbled goat cheese
- 1 heaping tablespoon pistachio pesto, recipe below
- small handful spring mix
Pistachio Pesto
- 1 (2 oz) package fresh basil leaves
- 1 cup shelled pistachios
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly shredded parmesan
- 2 tablespoons lemon juice
- 1/2 tablespoon coconut sugar (optional)
- 1/2 tablespoon minced garlic
- salt + pepper
For the pesto, add all the ingredients to a blender and pulse until a smooth. Set aside.
Lay the tortilla on a cutting board or plate.
Spread the cream cheese in a thin layer on one end of the tortilla.
Next to the cream cheese, spread the hummus into a thin layer.
Then spread the pesto into a third thin layer next to the hummus.
Arrange the strawberries, goat cheese, and spring mix on the spreads.
Lay the turkey slices over everything.
Tightly roll the tortilla and slice, with a bread knife, into pinwheels. Enjoy!
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