Why You’ll Love This Turkey Hummus Pinwheels

• They’re incredibly versatile. You can swap out the turkey for chicken, use a different flavor of hummus, or load up on whatever veggies you have on hand. It’s a recipe that adapts to your mood and your fridge’s contents.
• The perfect make-ahead meal. These pinwheels actually hold up beautifully in the fridge for a day or two, making them a fantastic option for meal prep. They’re a lifesaver on those mornings when you’re rushing out the door.
• A total crowd-pleaser. Whether you’re serving kids or adults, these little rolls are always a hit. They’re easy to eat, not messy, and look so pretty arranged on a platter. Honestly, they disappear faster than you can make them.
• They feel light yet satisfying. Thanks to the protein from the turkey and hummus, and the fiber from the veggies, these pinwheels keep you full and energized without that heavy, sluggish feeling. It’s a balanced bite that truly hits the spot.

Ingredients & Tools

• 4 large flour tortillas (10-inch/25 cm size works best)
• 1 cup plain or flavored hummus
• 8-10 slices thinly sliced deli turkey
• 1 cup fresh spinach leaves, packed
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup crumbled feta cheese (or shredded cheddar)
• 1/4 cup thinly sliced red onion (optional, for a bit of a kick)

Tools: A sharp knife, a cutting board, and a little bit of patience for rolling!

The key here is using large, fresh, and pliable tortillas—they’re much easier to roll without cracking. And don’t be shy with the hummus; it acts as the delicious glue that holds everything together. Honestly, a little goes a long way in making each bite creamy and flavorful.

Serves: 4 (makes about 16 pinwheels) | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Warm your tortillas? Absolutely. If your tortillas are straight from the fridge, give them a very quick 10-15 second zap in the microwave or a warm skillet. This makes them incredibly flexible and prevents them from tearing when you roll.
• Drain your veggies. If your cucumber is particularly watery, pat it dry with a paper towel before adding it to the wrap. This extra step ensures your pinwheels stay firm and don’t get soggy.
• Spread to the edges. When you’re slathering on the hummus, make sure you cover the entire surface of the tortilla, right up to the very edge. This helps every single bite be perfectly flavorful and makes the final roll much more cohesive.
• Don’t overfill. It’s tempting to pile on the ingredients, but a moderate, even layer is the secret to a tight roll that holds its shape when sliced. You can always make more pinwheels!

How to Make Turkey Hummus Pinwheels

Serving Suggestions

Complementary Dishes

• A simple green salad — A light vinaigrette-dressed salad with mixed greens and cherry tomatoes provides a fresh, crisp contrast to the creamy, savory pinwheels without overpowering them.
• A bowl of tomato or roasted red pepper soup — For a cozy, complete lunch, these pinwheels are fantastic for dipping into a warm, velvety soup. It’s a classic combination that just works.
• Sweet potato fries or baked zucchini chips — If you’re leaning into a casual lunch or appetizer spread, having a side of something with a different texture, like a baked fry or crisp chip, adds a fun element.

Drinks

• Iced green tea with lemon — The slight bitterness and citrus notes of the tea cut through the richness of the hummus and cheese beautifully, making for a very refreshing pairing.
• A crisp, dry rosé — If you’re serving these at a gathering, a light and fruity rosé complements the savory turkey and salty feta without dominating the palate.
• Sparkling water with a twist of lime — Sometimes you just need the clean, bubbly sensation to cleanse the palate between bites, making each pinwheel taste as vibrant as the first.

Something Sweet

• Fresh berries with a dollop of Greek yogurt — The natural sweetness and slight tartness of the berries are a perfect, light way to end a meal that features these savory pinwheels.
• A few squares of dark chocolate — A piece of high-quality dark chocolate (70% or above) offers a rich, bittersweet finish that contrasts wonderfully with the lunch’s savory profile.
• Almond biscotti — For a little crunch and a hint of sweetness, a biscotti alongside a cup of coffee or tea makes for a lovely, simple dessert pairing.

Top Mistakes to Avoid

• Mistake: Using cold, stiff tortillas. This is the number one reason pinwheels fall apart. A cold tortilla will crack as soon as you try to roll it. Taking that extra moment to warm it up is non-negotiable for a perfect spiral.
• Mistake: Spreading the hummus too thick in the center. You want an even layer across the whole tortilla. A thick mound in the middle creates a bulky core that’s hard to roll tightly and can cause the fillings to squirt out the ends when you slice.
• Mistake: Skipping the chilling step. I know, I know—you’re hungry! But slicing a warm, freshly rolled pinwheel is a recipe for a squished mess. The brief time in the fridge firms everything up, giving you those clean, picture-perfect slices.
• Mistake: Using a dull knife. A dull knife will press down on the pinwheel instead of slicing through it, crushing your beautiful layers and pushing the fillings out. A sharp chef’s knife is your best friend here.

Expert Tips

• Tip: Add a flavor boost to your hummus. Before spreading, mix a teaspoon of lemon juice, a pinch of smoked paprika, or a handful of fresh chopped herbs right into the hummus. It’s a simple way to add another dimension of flavor with zero extra effort.
• Tip: Create a colorful platter. Make two different variations—maybe one with turkey and another with roasted red peppers for a vegetarian option—and alternate them on a serving plate. The visual appeal is stunning and caters to different preferences.
• Tip: Secure them for travel. If you’re packing these in a lunchbox, reassemble the pinwheels back into a log shape and wrap the whole thing tightly in parchment paper and then foil. Slice them just before eating to guarantee they stay fresh and intact.
• Tip: Press down gently after rolling. Once you have your roll, give it a gentle but firm press along its entire length with the palm of your hand. This helps “set” the roll and ensures there are no air pockets, leading to a tighter spiral.

FAQs

Can I make these Turkey Hummus Pinwheels ahead of time?
Absolutely, and they are fantastic for it! You can assemble the whole rolls, wrap them very tightly in plastic wrap, and store them in the refrigerator for up to 24 hours before slicing. In fact, this is my preferred method because the flavors have a little time to meld and the roll sets perfectly. Just slice them right before you’re ready to serve or pack them. I wouldn’t recommend freezing them, as the texture of the fresh veggies and tortilla will suffer.

What’s the best way to keep them from getting soggy?
The key is moisture management. First, pat down any particularly wet veggies (like cucumber) with a paper towel. Second, create a barrier—the layer of hummus and turkey between the tortilla and the veggies helps a lot. Finally, if you’re adding something like tomatoes, which are very juicy, remove the seeds and pulp first. Storing them properly (wrapped tightly and chilled) is your best defense against sogginess.

I’m vegetarian. What can I use instead of turkey?
You have so many delicious options! Thinly sliced grilled eggplant or zucchini, roasted red pepper strips, mashed chickpeas seasoned with a little lemon and cumin, or even a layer of mashed avocado (add lime juice to prevent browning) work wonderfully. The basic formula of spread + protein/veg + crunch is very adaptable. You might just invent your new favorite combination.

Can I use a different spread instead of hummus?
Of course! While hummus is the classic choice for its creaminess and flavor, you can experiment with whipped cream cheese (plain or flavored), Greek yogurt mixed with herbs, mashed avocado, or even a thin layer of pesto. Just make sure whatever you use has a spreadable, not runny, consistency so it acts as a good binder.

Why did my pinwheels fall apart when I sliced them?
This usually boils down to one of three things. First, the tortilla was too cold and cracked. Second, the roll wasn’t tight enough—really tuck and squeeze as you roll. Or third, the knife was too dull, which smashes rather than slices. A warm tortilla, a firm roll, a chill in the fridge, and a sharp knife are the holy grail of perfect pinwheels. I’ve messed this up before too, so don’t worry!