Soften the spread: In a small bowl, mix softened cream cheese with a spoonful of mayo or Greek yogurt. Add a teaspoon of mustard if you like, and season with salt, pepper, and a pinch of garlic powder.

Prep the tortillas: Lay a tortilla on a cutting board. If your tortillas are stiff, warm them for 10–15 seconds in the microwave to make them more pliable.

Spread evenly: Using a spatula, spread a thin, even layer of the cream cheese mixture over the entire tortilla, right to the edges. This acts like “glue.”

Add turkey: Arrange turkey slices in a single layer, slightly overlapping, leaving a 1-inch border at the top edge. This border helps seal the roll.

Add spinach: Scatter a handful of baby spinach evenly over the turkey. If using shredded cheese or thin veggies, add a light sprinkle now. Avoid overloading.

Roll it tight: Starting from the edge closest to you, roll the tortilla up firmly, pressing as you go to keep it tight. Finish with the seam side down. Repeat with remaining tortillas.

Chill for clean slices: Wrap each roll in plastic wrap and chill for 20–30 minutes. This step makes slicing much neater.

Slice: Unwrap and use a sharp serrated knife to cut off the ends, then slice into 1-inch pinwheels. Wipe the knife between cuts for tidy edges.

Serve: Arrange on a platter. Sprinkle with a pinch of seasoning or herbs for a fresh finish if you like.