Turkey and Cream Cheese Pinwheels with Fresh Herbs

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.

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

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.

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

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

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

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

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.