Turkey and Provolone Pinwheels with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turkey and Provolone Pinwheels with Pesto

YOUR SOLIN GENERATED RECIPE

Turkey and Provolone Pinwheels with Pesto

Whole wheat tortillas rolled with savory sliced turkey and creamy provolone cheese, finished with a vibrant and fragrant basil pesto spread.

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NUTRITION

541kcal
Protein
50g
Fat
27.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Sliced turkey breast

1 oz Provolone cheese

1 tbsp Basil pesto

1 medium Whole wheat tortilla

0.5 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Lay the whole wheat tortilla flat on a clean cutting board or work surface.

  • 2

    Spread the basil pesto evenly across the entire surface of the tortilla, leaving a small margin at the edges.

  • 3

    Layer the turkey slices over the pesto in a single, even layer to ensure every bite is balanced.

  • 4

    Place the provolone cheese slices on top of the turkey layer.

  • 5

    Distribute the baby spinach evenly over the cheese and season with sea salt and black pepper.

  • 6

    Starting from one edge, roll the tortilla up as tightly as possible to keep the fillings secure.

  • 7

    Use a sharp serrated knife to slice the roll into 1-inch thick pinwheels and serve immediately.

Turkey and Provolone Pinwheels with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turkey and Provolone Pinwheels with Pesto

YOUR SOLIN GENERATED RECIPE

Turkey and Provolone Pinwheels with Pesto

Whole wheat tortillas rolled with savory sliced turkey and creamy provolone cheese, finished with a vibrant and fragrant basil pesto spread.

NUTRITION

541kcal
Protein
50g
Fat
27.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Sliced turkey breast

1 oz Provolone cheese

1 tbsp Basil pesto

1 medium Whole wheat tortilla

0.5 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Lay the whole wheat tortilla flat on a clean cutting board or work surface.

  • 2

    Spread the basil pesto evenly across the entire surface of the tortilla, leaving a small margin at the edges.

  • 3

    Layer the turkey slices over the pesto in a single, even layer to ensure every bite is balanced.

  • 4

    Place the provolone cheese slices on top of the turkey layer.

  • 5

    Distribute the baby spinach evenly over the cheese and season with sea salt and black pepper.

  • 6

    Starting from one edge, roll the tortilla up as tightly as possible to keep the fillings secure.

  • 7

    Use a sharp serrated knife to slice the roll into 1-inch thick pinwheels and serve immediately.