Turkey & Cheese Pinwheels Bento Lunch

In this article, we will be exploring a delicious and healthy recipe called “Turkey & Cheese Pinwheels Bento Lunch.” This recipe is perfect for those looking for a satisfying and nutritious meal on the go. The bite-size pinwheels of turkey, cheese, and lettuce serve as the attractive centerpiece of this bento box. Paired with crisp celery sticks and juicy blueberries, this lunch is as tasty as it is visually appealing. Additionally, the addition of popcorn mixed with chocolate chips adds a delightful snack or dessert option. The best part? This bento lunch is easy to pack and can even be prepared the night before.

Turkey & Cheese Pinwheels Bento Lunch

This recipe features bite-size pinwheels of turkey, cheese, and lettuce, making it a visually appealing and satisfying meal option. Paired with a creamy dill ranch dressing, crisp celery sticks, and juicy blueberries, it offers a variety of flavors and textures. The addition of popcorn mixed with chocolate chips provides a delightful snack or dessert option. This recipe is not only delicious but also healthy and can be easily packed for on-the-go convenience.

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Course Appetizer, Main Course, Snack

Cuisine American

Ingredients

  

• – 1 tablespoon Neufchâtel cheese
• – 1 8-inch whole-wheat flour tortilla
• – 2 thin slices low-sodium deli turkey
• – 1 thin slice Cheddar cheese
• – 1 romaine lettuce leaf
• – ¾ cup air-popped popcorn
• – 1 tablespoon dark chocolate chips
• – ½ cup blueberries
• – ½ cup celery sticks
• – 2 tablespoons Creamy Dill Ranch Dressing
• 1 small shallot peeled
• ¾ cup nonfat cottage cheese
• ¼ cup reduced-fat mayonnaise
• 2 tablespoons buttermilk powder see Note
• 2 tablespoons white-wine vinegar
• ¼ cup nonfat milk
• 1 tablespoon fresh dill chopped
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

 

• To prepare the dressing: In a food processor, add the peeled shallot and process until finely chopped.
• Add cottage cheese, mayonnaise, buttermilk powder, and white-wine vinegar to the food processor. Process until smooth, scraping down the sides as necessary (about 3 minutes).
• While the processor is running, pour in the nonfat milk. Scrape down the sides and add fresh dill, salt, and ground pepper. Process until well combined.
• Spread Neufchâtel cheese over the whole-wheat flour tortilla.
• Top it with the low-sodium deli turkey, Cheddar cheese, and romaine lettuce leaf.
• Roll the tortilla tightly, taking care not to tear it.
• Slice the rolled tortilla crosswise into 6 pieces.
• Pack the pinwheel slices in the large section of a bento-style lunch box or a large container.
• In a medium section of the bento or a medium container, mix the air-popped popcorn and dark chocolate chips together.
• Pack the blueberries and celery sticks in separate smaller sections of the bento box or small containers.
• Add Creamy Dill Ranch Dressing in a small dip-size container beside the celery sticks.
• (Save remaining dressing for another use)