Mini Turkey & Veggie Pinwheels with Yogurt Ranch Dip
Turkey Pinwheels
Kid-friendly turkey and veggie pinwheels with creamy yogurt ranch — a balanced, nut-free school lunch.
These pinwheels are one of my favorite go-to school lunches — easy to make, colorful, and picky-eater approved. Soft whole wheat tortillas are spread with a tangy Greek-yogurt ranch, layered with lean turkey, shredded cheddar and crisp veggies, then rolled and sliced into fun, bite-sized pinwheels that pack well and stay moist without getting soggy.
They strike a great balance: protein from turkey and yogurt, whole grains from the tortillas, and fresh veggies for fiber and vitamins. Make them the night before for quick morning packing, and pair with apple slices and carrot sticks for a complete, nut-free lunch kids will actually look forward to.
Nutrition (per serving)
Directions
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1
Make the yogurt ranch: in a small bowl whisk together Greek yogurt, mayonnaise, dried dill, onion powder, garlic powder, lemon juice, salt and pepper until smooth. Taste and adjust seasoning.
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2
Lay one tortilla flat and spread about 2 tbsp of the yogurt ranch evenly over the surface, leaving a 1/2-inch border.
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3
Top the tortilla with a quarter of the turkey slices (lightly overlapping), 1 oz shredded cheddar, a handful of spinach, a few tablespoons of shredded carrot, a few cucumber slices and a sprinkle of chopped red bell pepper.
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4
Roll the tortilla tightly into a log, then wrap in plastic wrap. Repeat with remaining tortillas and fillings.
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5
Chill the wrapped rolls in the refrigerator for at least 10 minutes to firm up (helps with clean slices). Unwrap and use a sharp knife to cut each roll into 6 even pinwheels.
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6
Pack 6 pinwheels per serving with apple slices and carrot sticks on the side, and include a small container of extra yogurt ranch for dipping if desired.
Ingredients
- Whole wheat tortillas (large):4 pieces
- Sliced deli turkey:8 oz
- Cheddar cheese, shredded:4 oz
- Plain Greek yogurt:1/2 cup
- Low-fat mayonnaise:1 tbsp
- Dried dill:1 tsp
- Onion powder:1/2 tsp
- Garlic powder:1/2 tsp
- Lemon juice:1 tbsp
- Baby spinach, packed:1 cup
- Shredded carrots:1 cup
- English cucumber, thinly sliced:1 small
- Red bell pepper, finely chopped:1/2 cup
- Salt:1/4 tsp
- Black pepper:1/8 tsp
- Apple, sliced (for serving):2 pieces
- Carrot sticks (for serving):2 cups
Tips & Notes
- Chilling the rolled tortillas before slicing gives neater pinwheels and keeps fillings in place.
- Swap turkey for sliced roasted chicken or hummus for a vegetarian option — still nut-free and balanced.
- To prevent apple slices from browning, toss them in a little lemon juice before packing.
