Spread cream cheese on one side of tortilla to within ¼-in. of top edge. Layer turkey, chips and lettuce on top of cheese on the bottom two-thirds of tortilla. Gently press down on lettuce to slightly crush chips.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Nacho chips rolled up in a sandwich? Why not! Nachos add a Mexicali crunch to these turkey, cream cheese and lettuce pinwheels.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee chive & onion cream cheese spread | ||
| 1 (11-in.) sundried tomato and basil flour tortilla | ||
| 1 c. (½-in.-thick) sliced Slow Cooker Turkey Breast | ||
| 12 Crav’n Flavor nacho cheese tortilla chips (about 1 oz.) | ||
| 3 butterhead lettuce leaves | ||
| ½ c. ¼-in.-wide red bell pepper strips |
Things To Grab
- Cutting board
- Sharp knife
- Butter knife or spreader
- Insulated lunch boxes, or in bento boxes in insulted bags, with a frozen ice packs
Directions
Arrange bell pepper strips in a row, 3-in. from bottom of tortilla, on top of lettuce. Starting at the bottom, tightly roll up tortilla and filling around bell pepper strips; continue rolling until tightly rolled up.
Trim ends. Then cut into 6 (1- to 1¼-in.) slices.
To pack for portable lunches, pack pinwheels in insulated lunch boxes, or in bento boxes in insulted bags, with a frozen ice packs; serve within 4 hours.
Nutrition facts
Servings
400 Calories per serving
3 each
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 70mg
- Sodium: 650mg
- Total Carbohydrates: 30g
- Protein: 20g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%