These dairy and gluten free pinwheels aren’t just for game day – they’re perfect for your your kids allergy-friendly lunch boxes too!
These dairy-free pinwheels use simple ingredients that you may already have on hand!
I’m very thankful that we’re no longer a dairy-free family, but we still make these because they’re so good.
I used to always think of tortilla pinwheels as being loaded with cream cheese, but these dairy-free days, we’ve learned to get creative, and I’ve found that the only thing we need to replace cream cheese is… mashed avocado!
It’s so creamy and delicious. These pinwheels are great for appetizers and a fabulous snack. All of us enjoy them tremendously, so these gluten free pinwheels make an excellent dairy-free lunchbox.
Why you’ll love this recipe
These pinwheels are the perfect combination of creamy, and salty that you expect in a pinwheel.
You will love both how they taste, and how nutritious they are. Think about it! Avocados are full of nutrition and fiber, roasted turkey is high in protein, and corn tortillas balance it out with carbs.
You’ll love how flexible this recipe is as well.
When making these for the kids, I keep it pretty bland, but there are endless delicious things you can either slice and add, or mix into your avocado mash.
- Carrots (sliced in ribbons)
- green onions
You can also switch up the protein with pepperoni, bacon, or other kinds or deli meat.
There’s really one big tip I need to share with you before you make these; use fresh corn tortillas.
You probably know corn tortillas get stale and crumbly very quickly and can ruin your gluten free pinwheels making experience. So make sure they’re fresh! Usually straight from the store shelf is fine, or you can try making your own with this corn tortilla recipe.
How to serve
I usually make these to serve the kids. It’s similar to serving sandwiches for lunch, but imagine your kids are gluten and dairy free, so most sandwich making material is off limits.
We like to serve them with fruit, vegetables, and other finger foods. Grapes, strawberries, cucumber slices, blueberries, chips, etc. I really like to serve boiled egg with them too, but for my kids, that’s an on-again-off-again food. Sometimes they love it, sometimes they don’t.
Making ahead and storage
To make these ahead, prepare according to the recipe instructions, and making sure to mix in lime juice to keep them from browning – and remember, adding an extra sprinkle after spreading the avocado onto the tortilla never hurts!
After rolling up your pinwheels, instead of slicing them up, wrap them tightly in plastic wrap. Store them in the refrigerator overnight.
I’ve never tried putting them in the freezer – I’m not sure how well some of these ingredients would freeze and thaw. But they do really well in the fridge!Print
- 2 avocados
- 2 teaspoons taco seasoning (or Tony’s Creole seasoning)
- 2 teaspoons lime juice
- 1 package of sliced turkey lunch meat
- 8–10 6” corn tortillas
- Mash avoadoes, in a small bowl, leaving the texture as chunky or smooth as you prefer
- Mix in taco seasoning, and lime juice
- Spread a thin layer of avocado mix on a tortilla
- layer turkey on top (I used two slices per tortilla)
- Roll tortillas, and cut into half inch pinwheels with a sharp, serrated knife
- Tips for reducing breakage using corn or gluten-free tortillas:
- Be sure to load up the starting end of your roll with filling so that the tortilla doesn’t have to roll down so small.
- Sprinkle with a tad of water, and heat tortilla lightly to make it more pliable
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