Turkey Hummus Pinwheels with Spinach and Sun-Dried Tomatoes

Ingredients

• 2 unit large whole wheat tortillas
• 1 cup hummus
• 2 cup baby spinach leaves
• 12 slice oven-roasted turkey breast slices
• 0,5 cup sun-dried tomatoes, chopped
• 4 tbsp crumbled feta
• 2 tsp extra-virgin olive oil
• 1 tsp lemon juice
• 2 tbsp fresh dill, chopped
• 1 pinch black pepper

Instructions

1. 1

   Lay 2 large whole wheat tortillas flat on a clean work surface and let them come to room temperature so they roll without cracking.

2. 2

   Spread 1/2 cup of hummus evenly across each tortilla, leaving a 1 cm border along the top edge to help seal the roll.

3. 3

   Scatter 1 cup baby spinach leaves over the hummus, pressing gently so they adhere.

4. 4

   Layer 6 slices of oven-roasted turkey breast across the spinach, overlapping slightly for even coverage.

5. 5

   Sprinkle 1/4 cup chopped sun-dried tomatoes and 2 tbsp crumbled feta over the turkey, then drizzle with 1 tsp extra-virgin olive oil and a squeeze of lemon juice for brightness.

6. 6

   Scatter 1 tbsp finely chopped fresh dill and a pinch of black pepper across the surface.

7. 7

   Starting from the bottom edge, roll each tortilla tightly and firmly, tucking the fillings as you go, until you reach the sealed border.

8. 8

   Wrap each roll snugly in parchment paper and refrigerate for at least 20 minutes so the fillings set.

9. 9

   Using a sharp serrated knife, trim the ends and slice each roll into 6 pinwheels, about 2 cm thick.

10. 10

    Arrange cut-side up in a lunchbox and serve chilled.