Turkey and Herbed Cream Cheese Pinwheels

Ingredients

• 4 unit large spinach tortillas
• 200 g cream cheese, softened
• 200 g smoked turkey breast, sliced
• 2 cup baby spinach
• 0,5 cup sharp cheddar, grated
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh lemon juice
• 1 unit garlic clove, grated
• 0,25 tsp black pepper

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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