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Healthy Turkey Pinwheels Lunchbox

Juicy turkey pinwheels packed with a creamy herb filling, spinach, and roasted red peppers. These lunchbox-friendly pinwheels hold their shape, stay moist, and can be made ahead for easy meals.
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Prep Time 20 minutes
Cook Time 12 minutes
Brining + Chilling Time 3 hours
Total Time 3 hours 32 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Turkey
  • 1.5 lb boneless skinless turkey breast pounded to 1/4-inch thickness
  • 2 tbsp kosher salt for brine
  • 2 cups cold water for brine
Filling
  • 4 oz cream cheese softened
  • 1 cup fresh spinach chopped and squeezed dry
  • 1/2 cup roasted red peppers drained and sliced thin
  • 2 tbsp fresh dill chopped
  • 2 cloves garlic minced
  • 1/2 tsp black pepper freshly ground
Cooking
  • 1 tbsp olive oil for skillet

Equipment

  • Large Skillet
  • Mixing Bowl
  • Plastic Wrap
  • Meat Mallet

Method
 

  1. Place the turkey breast between plastic wrap and pound evenly to 1/4-inch thickness.
  2. Dissolve kosher salt in cold water. Submerge turkey and refrigerate for 2 hours.
  3. Mix cream cheese, spinach, roasted red peppers, dill, garlic, and black pepper until evenly combined.
  4. Remove turkey from brine and pat completely dry with paper towels.
  5. Heat olive oil in a skillet over medium-high heat. Sear turkey for 6 minutes per side until golden and cooked through.
  6. Rest turkey for 5 minutes, then spread filling evenly over the surface, leaving a 1/2-inch border.
  7. Roll tightly from the short end, wrap in plastic wrap, and chill for 1 hour.
  8. Slice into 1/2-inch pinwheels with a serrated knife and pack into lunchboxes.

Notes

Store refrigerated for up to 4 days or freeze individually wrapped pinwheels for up to 2 months. Best served cold or at room temperature.