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Easy Turkey Hummus Veggie Pinwheel Wraps

turkey hummus veggie pinwheel wraps - featured image

A quick, healthy, and colorful lunch wrap featuring turkey, hummus, and fresh veggies rolled into fun pinwheels. Perfect for busy days and on-the-go meals.

Ingredients

Scale
  • 4 large flour tortillas
  • 8 tablespoons (120g) hummus (classic or roasted red pepper)
  • 1216 slices thinly sliced turkey breast (nitrate-free, low-sodium preferred)
  • 1 cup fresh spinach leaves
  • 1/2 cucumber, seeded and thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper, thinly sliced
  • Optional: 1/4 cup feta cheese crumbles
  • Optional: fresh parsley or dill for garnish

Instructions

  1. Rinse spinach and pat dry. Seed and thinly slice cucumber and red bell pepper. Shred carrots if needed. Keep each veggie separate.
  2. Place one large tortilla flat on your work surface. Warm briefly if stiff to make pliable.
  3. Spread about 2 tablespoons (30g) of hummus evenly over the tortilla, leaving a half-inch border around the edges.
  4. Arrange 3 to 4 slices of turkey breast evenly over the hummus.
  5. Layer a handful of spinach leaves over the turkey, followed by cucumber slices, shredded carrots, and red bell pepper strips.
  6. Sprinkle feta cheese or fresh herbs if using.
  7. Starting from one edge, roll the tortilla tightly into a log shape. Tuck in edges as needed.
  8. Wrap the roll tightly in plastic wrap and chill for 10-15 minutes for easier slicing.
  9. Using a serrated knife, cut the roll into 1-inch thick pinwheel slices.
  10. Arrange pinwheels on a plate and serve fresh or pack for later.

Notes

Warm tortillas briefly if stiff to prevent cracking. Roll tightly to keep pinwheels intact. Chilling wrapped rolls before slicing helps maintain shape and reduces mess. Use a serrated knife for clean cuts. Prep veggies ahead to save time. Substitute ingredients for vegetarian, gluten-free, or dairy-free versions as desired.

Nutrition

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