Turkey Tortilla Rolls with Cream Cheese and Spinach

First, prepare the filling: In a medium bowl, stir the cream cheese until smooth with the lemon juice. Peel the garlic clove, finely press it, and mix it into the cream cheese mixture. Season with salt and pepper.

Lay the tortillas on a work surface. Spread one-third of the cream cheese mixture evenly over each tortilla, right to the edge. In the middle of each tortilla, distribute one-third of the turkey ham so that it doesn't overlap but covers as much surface as possible. Distribute the baby spinach similarly. Important: Leave an approximately 1–2 cm wide edge on one side of the tortilla, spread only with cream cheese, so that the roll holds together well later.

Now tightly roll up the tortillas, rolling towards the free edge. If the roll doesn't hold by itself, it can be secured with a toothpick.