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+ servings

Pinwheel Snack Lunch

Prep Time 15 minutes
Servings 2


For the garlic aioli

  • 3 TBSP mayo
  • 1 tsp garlic powder plus more to taste
  • 1 tsp lemon juice plus more to taste
  • salt and pepper to taste

For the pinwheels

  • 2 large tortillas
  • 4 leaves of lettuce I used green leaf
  • 6 oz sliced deli meat 3 slices each, I used ham
  • 4 oz sliced cheese 2 slices each, I used provolone
  • 1 red bell pepper cut into strips, sub crunchy vegetable

For the sides

  • 1 package of coleslaw or premade salad
  • 1/2 cup blueberries
  • 1 orange peeled and sectioned
  • 1 cup potato chips sub pretzels or other crunchy snacks
  • 1/4 cup nuts sub seeds or trail mix


  • Make the aioli. Combine the mayo, garlic powder, lemon juice, salt, and pepper in a small bowl. Mix until it is fully combined and set aside.
  • Assemble the pinwheels. Spread half of the aioli on a large tortilla all the way to the edges. Lay half of your lettuce down near the middle of the tortilla. Top with half of the meat, half of the cheese, and half of the bell pepper, keeping everything in a straight line. Start tightly rolling up your pinwheel, and try to keep even tightness across the full length of the roll (otherwise your ends will be loose!). If you get to the final edge and there isn't aioli there, dab a few spots to glue it together. Slice into 2-inch (5 cm) thick slices, using toothpicks to secure as needed (mine didn't need this).
  • Assemble the boxes: If you are using a divided container, put the pinwheels in the largest compartment. Add the salad, chips, and fruit in smaller sections. Store any dips or dressings in a lidded container separately. That's it!