Turkey and Cheddar Pinwheels with Herbed Cream Cheese

Ingredients

• 4 piece spinach flour tortillas (10-inch)
• 0,75 cup cream cheese, softened
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1 piece garlic clove, minced
• 2 tsp lemon juice
• 12 slice smoked turkey breast slices
• 8 slice sharp cheddar slices
• 1 cup baby spinach leaves
• 0,5 piece red bell pepper, thinly sliced
• 0,25 tsp kosher salt

Instructions

1. 1

   In a medium bowl, beat 3/4 cup (170 g) softened cream cheese with a spatula until smooth and spreadable.

2. 2

   Stir in the minced garlic, chopped dill, chives, lemon juice and a pinch of salt until evenly combined and pale green flecks appear throughout.

3. 3

   Lay one spinach tortilla flat on a clean cutting board and spread about 3 tbsp of the herbed cream cheese edge to edge in a thin, even layer.

4. 4

   Shingle 3 slices of smoked turkey over the cream cheese, leaving a 1-inch border at the far edge to help seal the roll.

5. 5

   Top with a single layer of cheddar slices, then scatter baby spinach leaves and a few thin red pepper strips down the centre.

6. 6

   Starting from the edge closest to you, roll the tortilla away from you into a tight log, pressing gently as you go so no air pockets form.

7. 7

   Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes, until firm enough to slice cleanly.

8. 8

   Using a sharp serrated knife, trim the ragged ends, then slice each log into 1-inch pinwheels and arrange cut-side up in a lunchbox.