Turkey and Cheddar Pinwheels with Herbed Cream Cheese

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

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

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.

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

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

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.

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

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.