# What You'll Need:
→ Main
01 - 4 large flour tortillas (10-inch)
02 - 7 ounces sliced deli turkey breast
03 - 4 ounces provolone cheese, sliced
→ Vegetables
04 - 1 cup baby spinach leaves, washed and patted dry
05 - 1 small red bell pepper, thinly sliced
→ Spread
06 - 3 tablespoons light mayonnaise
07 - 1 teaspoon Dijon mustard
08 - Freshly ground black pepper, to taste
# Directions:
01 - In a small bowl, combine the light mayonnaise, Dijon mustard, and freshly ground black pepper until smooth.
02 - Place the flour tortillas flat on a clean work surface.
03 - Evenly spread a thin layer of the mustard-mayo mixture over each tortilla, leaving a 1/2-inch border around the edges.
04 - Distribute sliced turkey breast evenly over the spread on each tortilla.
05 - Place the provolone cheese slices evenly over the turkey layers.
06 - Scatter baby spinach leaves and thinly sliced red bell pepper strips over the cheese layers.
07 - Firmly roll up each tortilla starting from one end to create tight logs.
08 - Using a sharp knife, trim the ends of each roll and slice into 4 equal pinwheels per roll.
09 - Serve the pinwheels immediately or refrigerate for up to 2 hours before serving to ease slicing.
