Source: dLife

Easy to make pinwheel sandwich with turkey, spinach, cream cheese, and pesto.

Servings

0.5 cup fat free cream cheese , softened
1 tbsp pesto sauce
2 tsp dijon mustard
4 Tortilla, flour, soft taco
1 medium tomatoes , thinly sliced and seeded
0.25 lb Lunchmeat, turkey breast, 3 1/2" slice (~ 12 slices)
16 fresh spinach leaves , stems removed

1 Mix the cream cheese, pesto, and mustard in a small bowl, mix well.
2 Spread the cream cheese mixture evenly over one side of each of the tortillas.
3 Place the tomato slices over the cream cheese and top with the turkey and spinach leaves.
4 In jellyroll fashion, roll the tortillas up and wrap each one in plastic wrap.
5 Refrigerate for at least 1 hour and cut each roll into 8 slices each.

Great to serve as an appetizer or for lunch.