Pinwheels Turkey with Cranberry Spread

Lighter Turkey Pinwheels layered on a sweet and spicy cranberry spread with fresh spinach all wrapped together on a whole wheat tortilla! Reliable for lunches or your kids will keep them!

Is it just me or is it HARD getting back into a lighter routine after the holidays?! All those cookies, pies and, do not even get me started on all that satisfying candy from the stocking (yes the parents still give me one!) Well all that indulging is definitely fun, but it can be a challenge transitioning back into lighter eating habits and normal meal prep routines come February.

A cook was actually inspired to make these pinwheels from these incredible croissant sandwiches that were served to us in our bridal suite while we were getting ready for the wedding. The sandwiches had this satisfying silky (and pink!) cranberry mayo layered with smoked turkey slices and crunchy veggies all on fluffy croissants.

What goes in

• 1 8 ounces block reduced-fat cream cheese, softened
• 1 cup cranberry salsa
• 2 large whole grain tortillas
• 12 slices smoked turkey breast
• 24 fresh spinach leaves, divided

How it comes together

1. To make the cranberry spread, mix the softened cream cheese with one cup of cranberry salsa and mix well until all combined. Cover and refrigerate until ready to use.
2. To make the pinwheels, divide cream cheese mixture among 2 large tortillas and spread evenly all the way to the edge. Top with 10 to 12 fresh spinach leaves on each, pressing down slightly so that the leaves stick to the tortillas.
3. Layer with about 6 turkey slices on each then begin tightly rolling the tortillas and wrapping with plastic wrap to keep them together.
4. Refrigerate for about 1 to 2 hours so that the tortillas hold their shape, then gently cut the rolled tortillas into 1/2-inch slices. You should yield about 20 to 22 pinwheels total.
5. Serve and enjoy!