Lemon-Herb Turkey Pinwheels with Whipped Feta

Ingredients

• 2 piece spinach tortillas
• 200 g sliced turkey breast
• 0,75 cup feta cheese
• 2 tbsp Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 piece garlic clove
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp fresh dill
• 1 cup baby arugula
• 0,5 cup roasted red pepper

Instructions

1. 1

   In a food processor, blend 3/4 cup feta, 2 tbsp Greek yogurt, 1 tbsp extra-virgin olive oil, 1 grated garlic clove, and 1 tsp lemon zest until whipped and smooth, about 60 seconds, scraping down the sides once.

2. 2

   Add 1 tbsp lemon juice and 2 tbsp chopped fresh dill; pulse just to combine so flecks of green remain visible.

3. 3

   Lay 2 spinach tortillas flat on parchment and spread the whipped feta edge-to-edge in an even 1/4-inch layer using an offset spatula.

4. 4

   Shingle 200 g sliced turkey breast across the surface, overlapping slightly to cover completely.

5. 5

   Scatter 1 cup baby arugula and 1/2 cup finely diced roasted red pepper down the third of the wrap closest to you.

6. 6

   Starting from the filled edge, roll the tortilla tightly away from you, tucking the filling in with your fingertips as you go until you form a firm log.

7. 7

   Wrap each roll snugly in parchment, twist the ends, and refrigerate at least 20 minutes so the feta sets and the roll holds its shape.

8. 8

   Unwrap and trim the ragged ends, then slice into 3/4-inch pinwheels with a sharp serrated knife using a gentle sawing motion.

9. 9

   Arrange cut-side up on a platter and finish with a pinch of flaky salt and cracked pepper just before serving.