Flour tortillas filled with turkey, provolone, spinach, and red bell pepper for a quick light lunch.
# What You'll Need:
→ Main
01 - 4 large flour tortillas (10 inches)
02 - 7 ounces sliced deli turkey breast
03 - 4 ounces provolone cheese, sliced
→ Vegetables
04 - 1 cup baby spinach leaves, washed and dried
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
# How To Make It:
01 - Combine mayonnaise, Dijon mustard, and black pepper in a small bowl; mix well.
02 - Place the tortillas flat on a clean surface.
03 - Evenly spread a thin layer of the prepared mixture over each tortilla, leaving a half-inch border.
04 - Distribute turkey breast slices uniformly over the spread-covered tortillas.
05 - Place provolone slices evenly atop the turkey.
06 - Scatter baby spinach leaves and red bell pepper strips over the cheese layer.
07 - Starting from one edge, roll each tortilla tightly into a log shape.
08 - Trim the ends and cut each roll into four equal pinwheels using a sharp knife.
09 - Serve immediately or refrigerate up to two hours for easier slicing before serving.
