Pinwheel sandwiches, a new spin on school lunch

If you are once again tearing your hair out trying to come up with something new and appealing to pack in your kids' lunchboxes, consider pinwheel sandwiches. Pinwheels are essentially wrap sandwiches, with fillings rolled tightly inside tortillas or slices of bread and then cut into small rounds that are perfect for little hands.

Not only are pinwheels delightfully cute, but they also are convenient. To hold their shape, they are refrigerated for at least 30 minutes or, preferably, overnight. This means you can make them before bed and wake up knowing you have one less thing to do before getting your kids to the bus stop in the morning.

Pinwheels are no more difficult to make than conventional sandwiches. For best results, follow these simple rules:

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2 tablespoons cream cheese

2 tablespoons ranch dressing

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1 (7-inch) flour tortilla

2 thin slices roast beef

1/4 cup baby spinach leaves

1. Stir cream cheese and dressing together until smooth. Lay a piece of plastic wrap on top of a cutting board. Lay the tortilla flat on the plastic wrap. Spread cream cheese mixture over tortilla in an even layer. Lay roast beef slices over cheese. Arrange spinach over roast beef. Roll into a tight cylinder. Wrap in plastic and refrigerate at least 30 minutes and up to 12 hours.

2. Unwrap and slice into 4 pinwheels. Rewrap together in plastic and pack in lunchbox.

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Combining the goat cheese with a little yogurt makes the cheese more spreadable.

1 (7-inch) whole-grain flatbread

1/4 cup goat cheese or cream cheese

1 tablespoon plain yogurt

2 thin slices deli ham

1. Lay a piece of plastic wrap on top of a cutting board. Lay the flatbread flat on the plastic wrap. Blend goat cheese and yogurt together until smooth and spread in an even layer over flatbread. Lay ham slices over cheese. Roll into a tight cylinder. Wrap in plastic and refrigerate at least 30 minutes and up to 12 hours.

2. Unwrap and slice into 4 or 5 pinwheels. Rewrap together in plastic and pack in lunchbox.

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1 (7-inch) flatbread

1/4 cup hummus

1/2 carrot, shredded

1/3 cup peeled and thinly sliced cucumber

1. Lay a piece of plastic wrap on top of a cutting board. Lay the flatbread flat on the plastic wrap. Spread hummus over flatbread in an even layer. Lay carrot and cucumber over hummus. Roll into a tight cylinder. Wrap in plastic and refrigerate at least 30 minutes and up to 12 hours.

2. Unwrap and slice into 1/2-inch pinwheels. Rewrap together in plastic and pack in lunchbox.

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In the winter, substitute mango for the nectarine.

2 slices rye bread, crusts removed

2 tablespoons low-fat mayonnaise

2 thin slices smoked chicken or turkey slices

3 or 4 thin slices nectarine

1. Lay a piece of plastic wrap on top of a cutting board. Lay the bread slices flat on the plastic wrap and roll over several times with a rolling pin to flatten. Spread 1 tablespoon mayonnaise over each slice of bread. Lay chicken or turkey slices over mayonnaise. Lay nectarine slices over meat. Roll into tight cylinders. Wrap in plastic and refrigerate at least 30 minutes and up to 12 hours.

2. Unwrap and slice each roll into 2 to 3 pieces. Rewrap together in plastic and pack in lunchbox.

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2 slices white or whole-wheat bread, crusts removed

2 tablespoons creamy peanut butter

2 tablespoons jam

1/2 small banana, thinly sliced

1. Lay a piece of plastic wrap on top of a cutting board. Lay the bread slices flat on the plastic wrap and roll over several times with a rolling pin to flatten. Spread 1 tablespoon peanut butter and 1 tablespoon jam over each slice of bread. Arrange banana slices over jam. Roll into tight cylinders. Wrap in plastic and refrigerate at least 30 minutes and up to 12 hours.

2. Unwrap and slice each roll into 3 pieces. Rewrap together in plastic and pack in lunchbox.

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1 (7-inch) whole-grain flatbread

1 tablespoon pesto sauce

2 thin slices deli turkey

3 thin slices tomato

1. Lay a piece of plastic wrap on top of a cutting board. Lay the flatbread flat on the plastic wrap. Spread pesto over flatbread. Lay turkey slices over pesto. Lay tomato slices over turkey. Roll into a tight cylinder. Wrap in plastic and refrigerate at least 30 minutes and up to 12 hours

2. Unwrap and slice into 4 or 5 pinwheels. Rewrap together in plastic and pack in lunchbox.