Herby White Bean and Sun-Dried Tomato Pinwheels

Drain and rinse the white beans, then pat dry with a clean towel to remove excess moisture: this keeps the spread thick.

In a food processor, combine the white beans, garlic clove, 2 tbsp extra-virgin olive oil, lemon juice, and a generous pinch of salt. Blitz for 60-90 seconds until completely smooth and fluffy, scraping down the sides once.

Add the cream cheese and pulse 4-5 times until fully emulsified into a silky spread.

Finely chop the sun-dried tomatoes and basil leaves, then fold them into the bean mixture by hand along with a few cracks of black pepper. Taste and adjust salt.

Lay a spinach tortilla flat on a cutting board. Spread a generous ⅓ cup of the mixture evenly to the edges using an offset spatula.

Scatter a small handful of baby spinach leaves over the surface, leaving a 1-inch border at the far edge to help seal the roll.

Roll the tortilla tightly away from you, pressing gently as you go to eliminate air pockets. The finished log should feel firm but not squished.

Repeat with the remaining tortillas and filling. Wrap each log tightly in parchment paper and refrigerate for at least 20 minutes to set.

Using a sharp serrated knife, trim the ragged ends, then slice each log into 1-inch pinwheels with a gentle sawing motion.

Arrange cut-side up in a snack box and serve chilled.