🌯⭐ Premium

Roulés dinde, fromage et légumes

Name: Roulés dinde, fromage et légumes
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: US
Ingredients: 4 small soft flour tortillas, choose a brand with less than about 150mg sodium per tortilla (or wholewheat wraps); 60 g cream cheese, pasteurised (use a thin smear, not a thick layer); 8 slices home-roasted turkey breast, unsalted, roasted to an internal temperature of 165°F/74°C (check with a food thermometer) before slicing (avoid deli/processed turkey, which can be as salty as bacon or sausage); 4 slices reduced-salt mild cheese (cheddar or gouda), pasteurised; 1 handful baby spinach; 1 carrot, finely grated; to serve cucumber sticks and cherry tomatoes

15m

Prépa

Cuisson

Portions

Facile

Difficulté

Tortillas au fromage frais, dinde, fromage, épinards et carotte, roulées et coupées en spirales.

#lunchbox#kids#no-cook#wraps#turkey#quick

Portions

4portions

Ingrédients

Nutrition

calories330

protein20g

carbs28g

fat15g

fiber2g

Par portion

Étapes

Warm the tortillas

Warm each tortilla for about 10 seconds per side in a dry pan over medium heat, or 10-15 seconds in the microwave, until soft and pliable.

4 tortillas

✅ C'est prêt quand : tortilla bends easily without cracking

Spread

Spread each warm tortilla with a thin, even layer of cream cheese, right to the edges, just enough to help the filling stick.

60 g cream cheese

✅ C'est prêt quand : tortilla is lightly and evenly coated with cream cheese

Layer the filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Roll tight

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Slice and pack

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Warm the tortillas

Warm each tortilla for about 10 seconds per side in a dry pan over medium heat, or 10-15 seconds in the microwave, until soft and pliable.

4 tortillas

✅ C'est prêt quand : tortilla bends easily without cracking

Spread

Spread each warm tortilla with a thin, even layer of cream cheese, right to the edges, just enough to help the filling stick.

60 g cream cheese

✅ C'est prêt quand : tortilla is lightly and evenly coated with cream cheese

Layer the filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Roll tight

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Slice and pack

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 United States📅 1980s🌯 US

Pinwheel sandwiches started as party food in American homes in the 1980s, when soft flour tortillas became easy to find in supermarkets. Rolled and sliced, a simple wrap turns into bite-size spirals that look far fancier than a sandwich.

Parents quickly took them from the party table to the lunchbox: they don't go soggy, they're easy to eat, and you can see every colourful layer.