Turkey, Bacon and Cheese Pinwheels (TMP Photo/A. McKinney)
When I was in school, I used to count down the minutes until lunchtime.
It was our one real break of the day besides recess, and I always looked forward to what my mom had packed me for lunch. There was nothing like opening up my lunchbox to find something a little different than the usual ham and cheese sandwich.
I’m all grown up now, but that doesn’t mean I don’t still look forward to lunchtime.
Unfortunately, my mom doesn’t still pack my lunch with a sweet little note in it, but I do pack my own and my husband’s lunch most days.
Now, I understand how difficult it can be to think of interesting lunch ideas. Let’s face it: The turkey sandwich gets a little boring after three days in a row.
I believe that if we keep our food interesting and colorful we are more likely to eat healthier food and keep from snacking on the not so healthy temptations.
So, I came up with this recipe that uses many of the ingredients I might use on my sandwich. It’s a simple pinwheel recipe that you can customize based on what you have on hand. The bright green color of the avocado paired with the red juicy tomatoes make this pinwheel color, creamy and delicious.
Turkey, Bacon, and Cheese Pinwheels
From start to finish: 30 minutes
2 10-inch wholewheat tortillas at room temperature
2 teaspoons lemon juice
4 slices bacon, cooked until crisp, chopped
1 tomato, thinly sliced
6 turkey slices 2 slices of Swiss cheese (or any cheese you have on hand)
Mash the avocado in a bowl until it is slightly chunky, and then stir in lemon juice. Spread the avocado mixture evenly on 2 tortillas, leaving 1 inch around the perimeter of each tortilla. Sprinkle on chopped bacon evenly, and then place tomatoes on the top half of the tortillas. Next, add the turkey and cheese evenly on top. Be careful not to pile up the ingredients too much in one spot because this will make the tortillas harder to roll up. Begin rolling the tortillas tightly, and wrap the rolled tortilla in plastic wrap. Then, refrigerate the tortillas for at least 30 minutes or the night before.
Once chilled, cut the ends off of each roll up, and cut each one into 2-inch sections, this should give you 4 pinwheels from each wrap. Serve immediately.