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lunch
Spinach and Chicken Pinwheels
PostpartumAmericanEasyServes 230 min
Shredded chicken and fresh spinach rolled in a tortilla and sliced.
These easy pinwheels are designed for the realities of postpartum life: they are eaten with one hand and packed with nutrient density. Iron from the spinach pairs with vitamin C from the bell pepper to rebuild maternal blood volume, while the combination of whole grains, greek yogurt, and chicken provides protein and calcium to sustain energy and support milk production.
View Nutrition Facts
One serving≈440 kcal · 44 g protein
Calories440 kcal
Protein44 g
Carbs29 g · 4.4g sugar
Fat16 g · 7.8g sat
Fiber4.5 g
Sodium846 mg
Folate97 mcg DFE
Iron2.7 mg
Calcium359 mg
Choline108 mg
Iodine59 mcg
Vitamin D23 IU
Vitamin B121.2 mcg
DHA + EPA16 mg
Zinc3.1 mg
from its ingredients
Ingredients
2 large whole wheat tortillas
8 oz chicken breast, cooked and shredded
2 cups spinach, chopped
½ red bell pepper, finely diced
½ cup greek yogurt
2 oz shredded cheddar cheese
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Method
- 1In a small bowl, mix the greek yogurt, garlic powder, salt, and black pepper until well combined.
- 2Lay the tortillas flat and spread the yogurt mixture evenly over them, leaving a slight border at the edges.
- 3Sprinkle the chopped spinach, shredded chicken, diced red bell pepper, and cheddar cheese evenly over the yogurt layer.
- 4Roll each tortilla up tightly. If time permits, wrap them in plastic wrap and chill in the fridge for 10-15 minutes to help them hold their shape.
- 5Use a sharp knife to slice the rolls into 1-inch thick pinwheels. Serve immediately or pack away for an easy, one-handed meal.
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