Turkey and Cheddar Pinwheels

Instructions

1. 1

   Rinse and thoroughly dry the lettuce and cucumber. Shred the lettuce, slice the cucumber very thinly and blot the cucumber dry. Cut the cheddar into thin slices.

2. 2

   In a small bowl, mash the cream cheese with the mayonnaise, Dijon mustard, salt and black pepper until smooth and spreadable.

3. 3

   Lay out four ready-to-eat flour tortillas, each approximately 30 cm/12 inches across and 90 g. Spread the cream cheese mixture evenly over them, reaching almost to the edges.

4. 4

   Divide the purchased, fully cooked, ready-to-eat sliced turkey, cheddar, lettuce and cucumber evenly among the tortillas. Arrange the fillings in thin layers, leaving a 2 cm strip along the far edge with only the spread on it.

5. 5

   Starting at the edge nearest you, roll each tortilla snugly around its filling, using the spread-covered far edge to seal it. Place seam-side down, then use a sharp knife to cut crosswise into approximately 2.5 cm/1-inch pinwheels. Serve one tortilla's worth per person.

6. 6

   Serve immediately, or cover and refrigerate promptly at 4°C/40°F or below. Refrigerate within 2 hours of preparation and eat within 24 hours for the best texture.