Turkey and Havarti Pinwheels with Herbed Cream Cheese

In a medium bowl, beat 3/4 cup (170 g) cream cheese with 1 tbsp lemon juice until smooth and fluffy, about 1 minute.

Stir in the minced garlic, chopped dill, chopped chives, 1/2 tsp salt, and freshly cracked black pepper until evenly combined.

Lay the spinach tortillas flat on a clean work surface and spread each with a generous, even layer of the herbed cream cheese right to the edges.

Layer the turkey slices in a single overlapping sheet across each tortilla, then top with havarti slices.

Scatter the baby spinach leaves evenly, pressing gently so they adhere to the cream cheese.

Starting from the edge closest to you, roll each tortilla tightly into a firm log, tucking as you go to avoid air pockets.

Wrap each log snugly in plastic wrap and refrigerate for at least 30 minutes so the pinwheels set and slice cleanly.

Using a sharp serrated knife, trim the ragged ends, then slice each log into 1-inch (2.5 cm) rounds.

Arrange cut-side up in a snack box and serve chilled.