Turkey and Cream Cheese Pinwheels with Fresh Herbs

Ingredients

• 4 unit spinach tortillas (10-inch)
• 0,75 cup cream cheese, softened
• 8 unit smoked turkey breast slices
• 0,33 cup shaved parmesan
• 1 cup baby arugula
• 0,5 cup roasted red peppers, sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 unit garlic clove, minced
• 1 tsp lemon juice

Instructions

1. 1

   In a small bowl, combine 3/4 cup (180 g) cream cheese with 1 tbsp finely chopped fresh dill, 1 tbsp chopped chives, 1 minced garlic clove, 1 tsp lemon juice, and a pinch of salt. Whip with a fork until smooth and spreadable.

2. 2

   Lay 4 large spinach tortillas flat on a clean work surface, making sure they are at room temperature to prevent cracking.

3. 3

   Spread about 3 tbsp of the herbed cream cheese evenly over each tortilla, leaving a 1/2-inch (1 cm) border along the top edge.

4. 4

   Layer 2 slices of smoked turkey breast over the cream cheese, followed by a thin layer of shaved parmesan for umami depth.

5. 5

   Scatter a small handful of baby arugula and a few thin strips of roasted red pepper across the lower two-thirds of each tortilla.

6. 6

   Starting from the bottom edge, roll each tortilla tightly into a firm log, pressing gently as you go to eliminate air pockets.

7. 7

   Wrap each log snugly in plastic wrap and chill in the fridge for at least 30 minutes so the filling sets.

8. 8

   Using a sharp serrated knife, trim the ends and slice each log into 1-inch (2.5 cm) pinwheels. Arrange cut-side up and serve chilled.