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High-protein turkey pinwheels with cottage cheese spread, turkey, salami, avocado, and greens on a serving platter
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High-Protein Turkey Pinwheels

These High-Protein Turkey Pinwheels are made with deli turkey, salami, goat cheddar, avocado, fresh greens, and a creamy cacio e pepe cottage cheese spread, all rolled into cassava tortillas. They're an easy make-ahead lunch, healthy snack, or crowd-pleasing appetizer that stores well and is perfect for meal prep.
A few notes:
-- These are great as a wrap if you don’t want to fuss with cutting them into pinwheels. For pinwheels, you need to use a tortilla that is at least 9 inches wide. I used Coyotas cassava tortillas. If your tortilla is slightly larger, you’ll need to adjust the ingredient quantities a bit to fill out the surface of the tortilla.
-- These can totally be adjusted based on your preferences. The spread will work with a variety of meats, cheeses, and veggies!
-- Tip on the cottage cheese: if you do not use Good Culture, don’t add the pepperoncini juice until you’ve blended and assessed the texture. Other brands have much higher water contents.
Total Time 30 minutes
Servings 4 (makes 20 pinwheels total)
Author Rachael DeVaux

Equipment

  • high speed blender (or immersion blender)

Ingredients

For the Cacio e Pepe Cottage Cheese Spread:

  • 1 cup 8 oz. whole milk cottage cheese (I like Good Culture)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pepperoncini juice (see notes)
  • ¼ cup finely grated Parmesan or pecorino cheese

For the Greens:

  • 3-4 cups baby arugula
  • ½ cup diced red bell pepper
  • 1 cup microgreens (optional)
  • ¼ cup drained and chopped pepperoncini peppers
  • ¼ cup drained and chopped sundried tomatoes (in olive oil)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  • Salt + pepper to taste

For the Wraps:

  • 4 large (9+ inch) cassava flour tortillas warmed for 20 seconds (I used Coyotas)
  • 4 oz. sliced salami diced
  • 1 lb. smoked or oven-roasted turkey (from the deli)
  • 8 slices of goat cheddar
  • 1 large avocado sliced

Instructions

For the Cacio e Pepe Cottage Cheese Spread:

  • In a small, high-speed blender, or using a wide-mouth container and an immersion blender, add the cottage cheese, garlic powder, oregano, salt, pepper, lemon juice, and pepperoncini juice.
  • Blend on low, using the immersion blender to mix the spread together, breaking up all clumps in the cottage cheese. Once the mixture is smooth, add the Parmesan cheese and blend again until smooth.
  • Store in an airtight container in the fridge until ready to use.

For the Greens:

  • In a large bowl, add the arugula, bell pepper, microgreens, pepperoncini, sundried tomatoes, red wine vinegar, olive oil, dried oregano, and a pinch of salt and pepper.
  • Toss to combine and adjust seasonings as needed.

To Assemble & To Store:

  • Lay your tortilla on a flat surface. Spread 3-4 tablespoons of the cottage cheese spread over the surface of the tortilla, coating it entirely in a smooth, even layer.
  • Add ¼ of the salami over the cheese spread, sprinkling it over top so it’s evenly distributed.
  • Then, layer with 4 slices of turkey (totally covering the surface of the tortilla), and 2 slices of goat cheddar down the middle of the tortilla (horizontally).
  • Cover with ¼ of the greens mixture, sprinkling over the surface.
  • Finally, add the diced avocado, placing it along the same center line as the goat cheese.
  • Begin to tightly roll the tortilla (horizontally) until it is a tight roll. Using a serrated knife, cut the roll into 1.5-2-inch pieces, getting 4-5 pinwheels per tortilla. (Option to discard the edges or keep them! They just won’t be as pretty as the other pieces.) Affix each roll with a toothpick and repeat the process with the remaining tortillas.
  • Store in airtight containers for up to 3 days. These are best served chilled, straight from the fridge. Enjoy!

Notes

Swaps & Substitutions:
  • Tortillas: Any tortilla at least 9 inches wide will work, including cassava, gluten-free, whole wheat, spinach, or flour tortillas.
  • Cottage Cheese: Good Culture works best. If using another brand, blend first and add pepperoncini juice only as needed.
  • Arugula: Swap with baby spinach, mixed greens, spring mix, or chopped romaine.
  • Microgreens: Omit or replace with additional greens.
  • Turkey & Salami: Use your favorite deli meats, such as chicken, ham, roast beef, turkey pepperoni, or additional turkey.
  • Goat Cheddar: Substitute sharp cheddar, provolone, Havarti, Monterey Jack, or mozzarella.
  • Avocado: Omit or replace with a thin layer of hummus.