Thanks to healthy collard greens, a delicious Paleo Dill Cream Cheese Spread, and your favorite meats, you can now make Paleo Pinwheels from home! They’re perfect for lunch, football parties, or even bridal/baby showers.
Whenever I scroll through lunch ideas on Pinterest, I’m always struck by pinwheels. Usually made with deli meat, a cream cheese spread, and some kind of a large tortilla or wrap, they’re beautiful and look like such a fun lunch. In years past, I’d admire the cute pinwheels and then keep scrolling because they’re not, by any stretch of the imagination, Paleo-friendly. THEN, one day (I’m a slow learner/thinker sometimes), it dawned on me that, “maybe I could make one that IS Paleo-friendly!”
Excitement started to bubble at the thought of a healthier pinwheel option showing up in lunch boxes and at bridal/baby showers everywhere. How FUN would that be?! I had two hurdles to tackle: the wrap and the creamy spread.
The wrap was a no-brainer. You see, I’ve been using (and loving) giant collard green leaves as wraps for YEARS. They showed up on my blog in my Paleo turkey wraps in 2013 and also in my book! The collard greens are sturdy enough to hold a wrap together AND supply a serving of vegetable …win/win. My only pro-tip for using collard green leaves for wraps is this:
- Lay your chosen leaf stem side facing up on a large cutting board.
- Using a large knife, slide it carefully into the raised part of the stem, keeping the knife parallel with your cutting board and the leaf. Slide the knife down the length of the stem so’s to “thin” the stem. Without cutting a hole in the leaf, we’re aiming to keep the stem as thin as the leaf itself.
Thinning the stem of the raw leaf helps keep the wrap feeling like a wrap (opposed to a giant leaf).
My next hurdle was the creamy spread. Though there are a number of Paleo-friendly options I could have toyed with, my mind settled on cashews! After a quick soak in some water, raw cashews make the base of this spread. I added a little lemon juice and generous sprinkling of dill (+ sea salt) and then voilà! A creamy, delicious, almost-cream-cheese-like spread was born.
With this Paleo creamy spread and a trick for perfect collard wraps, you can now make Paleo pinwheels to your liking. Use your favorite meats, maybe add in a few pickles, and have fun with these! I can’t wait to see your creations.
For the Paleo Dill Cream Cheese Spread::
- 1 cup raw cashews soaked in 1.5 cups cool water for at least 4 hours, drained
- 3 tablespoons fresh lemon juice about 1.5 lemons
- 1 tablespoon dried dill weed fresh works, too!
- 1/2 teaspoon fine sea salt
For the wraps::
- 4 large collard green leaves stems shaved
- 6 to 8 ounces shaved turkey your favorite homemade or deli variety
- 6 to 8 ounces shaved beef your favorite homemade or deli variety
- dill pickles
- bell peppers
- red onions
- For the Paleo Dill Cream Cheese Spread, add all of the ingredients to a food processor. Blend on high for 1 minute, stop to scrape down the sides, and blend for an additional 2 minutes, or until creamy. Note: if your spread is too thick, add 1/2 teaspoon of water at a time until you get the desired consistency.
- For the wraps, spoon 1/4th of the sauce onto the backside (stem side) of a collard leaf. Top with 1/4th of the meat plus any bonus add-on’s. Roll the wrap so that the stem spans the length of the whole roll.
- Using a sharp knife, cut the wrap into 1-inch thick pieces.
- Chill until serving and then enjoy!