Low-Oil Grilled Turkey Pinwheels

How to Make Low-Oil Grilled Turkey Pinwheels

1. 1

   Step 1: Make the light herbed yogurt spread

   In a medium bowl stir together the Greek yogurt, chopped parsley/dill, lemon juice and freshly ground black pepper until smooth. Taste and adjust lemon or herbs; keep seasoning mild for kids. This creamy, low-fat spread adds moisture and flavor without oil.

   For this step

   • 1 cupPlain Greek yogurt (2% or nonfat)
   • 2 tbspFresh parsley and/or dill, finely chopped
   • 1 tbspFresh lemon juice
   • 1/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the finely grated veggie filling

   Grate the carrot, zucchini and red bell pepper on the fine side of a box grater or in a food processor. Put the zucchini in a clean towel and squeeze to remove excess moisture, then toss all grated vegetables with kosher salt and let sit 5 minutes so flavors meld. Drain any expelled liquid and gently pat the mixture dry before assembling.

   For this step

   • 1 cupGrated carrot
   • 1 cupGrated zucchini (squeezed to remove excess liquid)
   • 1/2 cupFinely grated red bell pepper
   • 1/2 tspKosher salt (for veggies)
   
3. 3

   Step 3: Assemble the turkey wraps

   Lay one turkey slice flat on a cutting board and spread a thin layer (about 1-2 tbsp) of the herbed yogurt across the surface. Add a small strip of the grated veggie mix down one edge (roughly 1-2 tbsp) and roll tightly from that edge. Secure each roll with a soaked wooden skewer or place 2–3 rolls side-by-side on a small foil sheet to make a packet. Repeat to make 6 rolls.

   For this step

   • 6 slice(s)Large thin turkey breast cutlets (butterflied if needed)
   • 12 skewer(s)/sheet(s)Wooden skewers (soaked 20 minutes) or small sheets of aluminum foil for packets
   
4. 4

   Step 4: Choose your no-grease grilling method and preheat

   Preheat the grill to medium-high (around 400°F / 200°C). For the no-grease method: either grill the skewered rolls directly over the grates (preheat well so they sear quickly and are less likely to stick) or place rolls inside sealed foil packets (preferred for very picky eaters) so they cook in their own steam without any added oil. Soaked wooden skewers should be used within this step if grilling directly.
5. 5

   Step 5: Grill until cooked through

   If grilling on skewers, place rolls seam-side down and grill covered 3–4 minutes per side until internal temperature reaches 165°F (74°C) and rolls are lightly browned. If using foil packets, cook covered 8–10 minutes, turning once halfway. Because slices are thin, keep an eye to avoid overcooking—the yogurt keeps them moist.
   
6. 6

   Step 6: Rest, slice into pinwheels and make-ahead tips

   Let rolls rest 3 minutes, then remove skewers and slice each roll into 4 bite-size pinwheels to yield about 24 total (serve 6 pinwheels per person). For make-ahead: assemble and refrigerate ungrilled rolls up to 24 hours; grill or steam packets just before serving. Pinwheels are kid-friendly served warm or cold and travel well for lunches.

1. In a medium bowl stir together the Greek yogurt, chopped parsley/dill, lemon juice and freshly ground black pepper until smooth. Taste and adjust lemon or herbs; keep seasoning mild for kids. This creamy, low-fat spread adds moisture and flavor without oil.
2. Grate the carrot, zucchini and red bell pepper on the fine side of a box grater or in a food processor. Put the zucchini in a clean towel and squeeze to remove excess moisture, then toss all grated vegetables with kosher salt and let sit 5 minutes so flavors meld. Drain any expelled liquid and gently pat the mixture dry before assembling.
3. Lay one turkey slice flat on a cutting board and spread a thin layer (about 1-2 tbsp) of the herbed yogurt across the surface. Add a small strip of the grated veggie mix down one edge (roughly 1-2 tbsp) and roll tightly from that edge. Secure each roll with a soaked wooden skewer or place 2–3 rolls side-by-side on a small foil sheet to make a packet. Repeat to make 6 rolls.
4. Preheat the grill to medium-high (around 400°F / 200°C). For the no-grease method: either grill the skewered rolls directly over the grates (preheat well so they sear quickly and are less likely to stick) or place rolls inside sealed foil packets (preferred for very picky eaters) so they cook in their own steam without any added oil. Soaked wooden skewers should be used within this step if grilling directly.
5. If grilling on skewers, place rolls seam-side down and grill covered 3–4 minutes per side until internal temperature reaches 165°F (74°C) and rolls are lightly browned. If using foil packets, cook covered 8–10 minutes, turning once halfway. Because slices are thin, keep an eye to avoid overcooking—the yogurt keeps them moist.
6. Let rolls rest 3 minutes, then remove skewers and slice each roll into 4 bite-size pinwheels to yield about 24 total (serve 6 pinwheels per person). For make-ahead: assemble and refrigerate ungrilled rolls up to 24 hours; grill or steam packets just before serving. Pinwheels are kid-friendly served warm or cold and travel well for lunches.