Turkey and Herbed Cream Cheese Pinwheels

In a medium bowl, beat 200 g softened cream cheese with 1 tbsp fresh lemon juice until smooth and spreadable.

Fold in 2 tbsp finely chopped fresh dill, 1 tbsp chopped chives, 1 small grated garlic clove, and a generous pinch of black pepper for a bright, aromatic spread.

Lay 4 large spinach or whole-wheat tortillas flat on a clean board and spread each with a thin, even layer of the herbed cream cheese, edge to edge.

Arrange a single overlapping layer of 200 g thinly sliced smoked turkey breast across each tortilla.

Scatter 2 cups baby spinach leaves and 1/2 cup grated sharp cheddar over the turkey, pressing gently so everything adheres.

Starting from the edge closest to you, roll each tortilla into a tight cylinder, applying steady pressure to avoid air pockets.

Wrap each roll snugly in plastic wrap and refrigerate for at least 30 minutes so the pinwheels firm up for clean slicing.

Unwrap and slice each roll with a sharp serrated knife into 1-inch rounds, trimming the ragged ends.

Arrange cut-side up on a platter or pack into lunchboxes with the swirls facing out.