Sunday nights I sit down and get things together for the week. That means I plan our meals for the upcoming week, make my grocery list, and off to the grocery store I go.
Planning our meals can get frustrating because I need to make sure the entire clan will enjoy what I make. As I was trying to find great lunch ideas, I came across the awesome thought of making pinwheels. They are super easy and quick to make. And to make things easier I could add anything that my little heart desired.
The entire prep process took about 10-15 minutes. That’s it! Now, that’s the kind of meal I like to make. My mornings are usually the busiest so I do not have a lot of time to make lunch.
Not only is this a quick lunch idea but it would be an easy appetizer to bring to a party. Don’t forget you can get creative with your pinwheels. I made mine a little more basic because of the kiddos but next time I will be adding Jalapeños….yumm!
So here’s what you’ll need:
6 Large Burrito Tortillas (12- in)
8 oz Cream Cheese, Softened
1 Tbsp Ranch Dressing Seasoning Mix
1 cup Shredded Monterey Jack and Cheddar Cheese Mix
3 oz Bacon Bits
½ lb Thinly Sliced Deli Turkey
In a large bowl combine the ranch mix, shredded cheese, cream cheese, milk, and bacon. Mix well.
If the cream cheese is stiff, you can add more milk to help with the consistency.
Next, lay out the tortilla on a flat surface. Spread about 3 tablespoons of the mix evenly on the tortilla. Don’t worry about the edges because we will eventually cut most of them off after.
Then, spread about 3-4 slices of turkey on the tortilla so that it covers the spread.
Finally, roll up the tortilla and place the open side down on a plate so that the ingredients stay together.
Once you have finished rolling the tortillas, place them in the fridge for about 20-30 minutes so that the cream cheese hardens and keeps the ingredients together. When they are ready to be taken out, cut the ends off of the tortillas and cut into slices and serve!