Sun-Dried Tomato and Feta Turkey Pinwheels

In a small bowl, combine the cream cheese, minced garlic, chopped basil, and lemon zest. Whisk with a fork until smooth and spreadable, about 1 minute.

Fold the crumbled feta and finely chopped sun-dried tomatoes into the cream cheese mixture until evenly distributed.

Lay a whole wheat tortilla flat on a clean cutting board. Spread about 3 tbsp of the cheese mixture edge-to-edge in a thin, even layer.

Arrange 3 slices of smoked turkey over the cheese, overlapping slightly to cover the surface.

Scatter a small handful of baby arugula across the turkey, then drizzle with a few drops of extra-virgin olive oil for richness.

Starting from one edge, roll the tortilla tightly into a firm log, pressing gently as you go to keep the filling snug.

Wrap each roll tightly in plastic wrap and refrigerate for at least 20 minutes to firm up-this ensures clean slices.

Unwrap and, using a sharp serrated knife, trim the ends and slice each log into 6 pinwheels about 1 inch (2.5 cm) thick.

Arrange cut-side up on a platter or pack into a snack box with cucumber sticks.