Description
Sometimes kid lunches can get boring. But with a few kid lunch ideas, such as a slight change in the presentation, a boring lunch can become fun and memorable. One of my lunch solutions is Tortilla Pinwheel Lollipops — it’s quick and healthy for kids, plus parents will enjoy making it too.
Ingredients
Scale
- 8 ounces cream cheese (softened)
- 1/2 ounce package ranch dip mix (1/2)
- 5–6 tortillas (large soft taco size)
- 9 ounces Hillshire Farm lunch meat
- 8 ounces thinly sliced cheese
Instructions
- Combine cream cheese with ranch dressing mix in either stand mixer, or in a bowl by hand or with a hand mixer. Spread some of the mixture on a tortilla, almost all the way to the edges.
- Lay 4 slices of lunch meat on top of the cream cheese mixture, but not covering the very edge of the cream cheese. Lay 4 slices of provolone cheese on top of the meat slices. Spread a thin layer of cream cheese mixture on top of the cheese/meat.
- Roll the tortilla around the meat and cheese as tightly as possible, but without tearing the tortillas. If time allows, wrap the rolled tortilla in plastic wrap and refrigerate for several hours before cutting. If time doesn’t allow, skip the wrapping and refrigeration. Cut rolled tortillas into approximate 1 1/2″ pinwheel slices. With discarding the ends, you should end up with 4 good size slices from soft taco sized tortillas.
- Insert one end of a 4? lollipop stick into the edge of the tortilla pinwheel, fairly close to where the tortillas ends. Carefully press the stick up through the pinwheel and just until you can feel it reach the very opposite side of the pinwheel and is close to poking through (but don’t poke through).
- Category: Main Dish
- Cuisine: American
