Turkey and Havarti Pinwheels with Herbed Cream Cheese

Ingredients

• 3 unit large spinach tortillas
• 0,75 cup cream cheese, softened
• 1 tbsp lemon juice
• 1 unit garlic clove, minced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 200 g smoked turkey breast slices
• 150 g havarti cheese slices
• 1 cup baby spinach leaves
• 0,5 tsp fine sea salt
• 0,25 tsp black pepper

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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