Sun-Dried Tomato and Feta Turkey Pinwheels

Ingredients

• 4 pieces whole wheat tortillas (10-inch)
• 0,75 cup cream cheese, softened
• 0,5 cup crumbled feta cheese
• 0,33 cup sun-dried tomatoes in oil, drained and chopped
• 250 g smoked turkey slices
• 1 cup baby arugula
• 2 tbsp fresh basil, chopped
• 1 clove garlic, minced
• 1 tsp lemon zest
• 1 tsp extra-virgin olive oil

Instructions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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