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Turkey & Hummus Pinwheels

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Whole-wheat tortillas 10-inch, burrito size; The wider the tortilla, the easier the roll and slice.
  • Hummus about 1/4 cup per tortilla; Classic, roasted red pepper, or garlic. Acts as flavor and glue.
  • Deli turkey 4–6 slices per tortilla; Go for oven-roasted or smoked; thinly sliced for easy rolling.
  • Fresh baby spinach (1/2–1 cup per tortilla): Adds crunch, color, and micronutrients.
  • Optional add-ons Thin cucumber strips, shredded carrots, sliced bell peppers, or avocado for extra texture.
  • Seasoning boosters optional; A sprinkle of everything bagel seasoning, cracked pepper, or a squeeze of lemon.

Method
 

  1. Warm the tortilla slightly. 10–15 seconds in the microwave makes it more flexible and less likely to tear.
  2. Spread the hummus. Use about 1/4 cup and coat the tortilla edge-to-edge. Leave a 1/2-inch margin on one edge for a clean seal.
  3. Layer the turkey. Arrange slices in a single layer, slightly overlapping, covering the hummus.
  4. Add the spinach. Scatter an even layer. If using add-ons (thin veggies), keep them aligned horizontally for easier slicing.
  5. Season smartly. A pinch of seasoning or a squeeze of lemon brightens the flavor without sogging things up.
  6. Roll it tight. Start from the edge opposite the clean margin and roll toward it, tucking as you go to create a firm log.
  7. Seal the deal. Use the hummus at the clean margin to glue the roll. Let it rest seam-side down for 1–2 minutes.
  8. Slice into pinwheels. Use a sharp serrated knife. Cut off the ends for a clean look, then slice into 1–1.5-inch pieces.
  9. Serve or store. Plate immediately or pack snugly in a container to keep the spirals intact.