Picnic Pinwheels
These pin wheel sandwiches are quick and delicious, they would be great for a picnic, quick meal. These two recipes are my daughter and I’s favourite combinations: one with my instant homemade pesto and the other with a lovely light salmon and cream cheese spread. Feel free to experiment with combinations you like to eat.
Turkey, Mozzarella and Pesto Pin Wheels
Serves 4-6 (either ¾ or ½ wrap per child)
3 wraps
25g fresh basil
25g olive oil (25ml)
25g Parmesan cheese, grated
6-9 slices (125-150g approx.) thinly sliced cooked turkey
6-9 slices cheese, I have used a firm mozzarella (made with pasteurised milk)
handful of fresh basil leaves to serve
Pesto is so much better when you make it. For it to be parent-friendly all you need to remember is equal quantities herbs/ cheese/ oil. I am making a nut free pesto here with fresh basil, Parmesan and olive oil. Place in small blender (I weigh the ingredients into the blender), then pulse until combined.
Lay the wrap out flat on a chopping board, take a spoon of pesto and spread evenly over the wrap. Make sure you spread the pesto to the edges. Then lay 2-3 slices of turkey, followed by 2-3 slices of cheese on each wrap. Trying to cover the wrap base as much as possible and create one even layer. Starting at one edge roll the wrap, into a sausage shape, rolling as tightly as possible. Repeat this process with the remaining wraps.
If you aren’t eating straight away then you can wrap them up tightly (I use baking paper, or foil, twisting the ends so the wrap doesn’t dry out) and store in the fridge. When you are ready to eat, remove any wrapping and take a serrated knife, trim the ends and then cut the wrap into pin wheels. Lay the pinwheels on a large platter and scatter with fresh basil leaves.
Salmon, Spinach, Cream Cheese and Herb Pin Wheels
Serves 4-6 (either ¾ or ½ wrap per child)
3 wholemeal wraps
200g salmon fillets, cooked remove any skin or bones
75g full fat cream cheese
1/2 lemon, juiced
50g baby spinach leaves, washed and shredded with a knife
freshly ground black pepper
½ tablespoon fresh dill, chopped
½ tablespoon fresh chives, chopped
To a small blender add the cooked salmon fillets and cream cheese; pulse until combined. You want the mix to still have some texture. Empty into a bowl, add the lemon juice, black pepper and the finely chopped herbs, to taste. Combine gently with a spatula.
Lay the wrap out flat on a chopping board, take a large spoon of the salmon mix and spread evenly over the wrap. Make sure you spread the mixture to the edges; you want a thin layer, so that the wrap is easy to roll. Then sprinkle with the shredded baby spinach. Starting at one edge roll the wrap, into a sausage shape, rolling as tightly as possible. Repeat this process with the remaining wraps.
If you aren’t eating straight away then you can wrap them up tightly (I use baking paper, or foil, twisting the ends so the wrap doesn’t dry out) and store in the fridge. When you are ready to eat take a serrated knife, trim the ends and then cut the wrap into pin wheels. Lay the pinwheels on a large platter and scatter with any leftover herbs.