Turkey and Cheddar Tortilla Pinwheels

In a medium mixing bowl, whisk together the softened cream cheese, sour cream, garlic powder, and dried dill until the mixture is smooth and well-incorporated.

Lay each flour tortilla flat on a clean work surface. Spread about 2-3 tablespoons of the cream cheese mixture evenly over the surface of each tortilla, leaving a small 1/4-inch border at the edges.

Place a single layer of smoked turkey slices over the cream cheese spread. Sprinkle the shredded cheddar and chopped red bell peppers evenly over the turkey.

Top with a thin layer of baby spinach leaves, pressing them down slightly into the cream cheese to secure them.

Roll each tortilla tightly into a log shape. Wrap each log firmly in plastic wrap.

Place the wrapped logs in the refrigerator for at least 30-60 minutes to allow the filling to set, which ensures clean slices.

Once chilled, remove the plastic wrap. Use a sharp serrated knife to cut off the uneven ends, then slice the logs into 1-inch thick pinwheels.

Arrange the pinwheels on a serving platter and serve immediately.