Easy Sunbutter and Jelly Pinwheels: Best School Lunch Idea
These Easy Sunbutter and Jelly Pinwheels are the perfect nut-free school lunch idea. Made with creamy sunbutter, sweet jelly, and a secret layer of cream cheese, they stay tight and colorful, never soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (includes 30 minutes chilling)
- Yield: 4 servings (about 6-8 pinwheels per tortilla, 24-32 total) 1x
- Category: Lunch
- Cuisine: American
Ingredients
Scale
- 4 large flour tortillas (burrito size, about 10 inches)
- 4 tablespoons cream cheese, softened
- 8 tablespoons sunbutter (sunflower seed butter), creamy no-stir variety
- 8 tablespoons grape jelly or strawberry jam
Instructions
- Soften the cream cheese by letting it sit at room temperature for 15 minutes, or microwave for 5-10 seconds.
- Lay one large flour tortilla flat on a cutting board. Ensure it is at room temperature.
- Spread a very thin, even layer of cream cheese (about 1-2 tablespoons) over the entire surface of the tortilla, all the way to the edges.
- Spread a thin layer of sunbutter (about 2-3 tablespoons) over the cream cheese.
- Spoon about 2 tablespoons of jelly or jam onto the sunbutter layer and spread gently, leaving a half-inch border around the edges.
- Starting at one edge, roll the tortilla into a tight log, using your fingers to keep the filling in place. Roll firmly but gently.
- Wrap the rolled tortilla tightly in plastic wrap or beeswax wrap, twisting the ends like a candy wrapper. Refrigerate for at least 30 minutes.
- After chilling, unwrap the roll and place it on a cutting board. Using a sharp serrated knife, slice the roll into 1-inch thick rounds using a gentle sawing motion.
- Arrange the pinwheels in a lunchbox or airtight container. They can be stacked slightly but avoid squishing.
Notes
Do not skip the cream cheese layer—it prevents sogginess. Use room temperature ingredients for best results. Chill for at least 30 minutes before slicing. The first and last slices are often messy; eat them as ‘chef’s tax.’ For gluten-free, use gluten-free tortillas. For freezing, wrap the rolled unsliced tortillas tightly and freeze for up to a month; thaw overnight in the fridge before slicing.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 110
- Sugar: 6
- Sodium: 120
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
Keywords: sunbutter and jelly pinwheels, nut-free lunch, school lunch ideas, easy pinwheels, sunflower seed butter recipe, kid-friendly lunch