Preparation Steps

• In a medium bowl, stir together the softened cream cheese, lemon juice, chopped dill, salt, and black pepper until smooth and well combined.
• Lay one tortilla flat on a clean surface. Spread about 1.0 oz (approximately 2 tablespoons) of the cream cheese mixture evenly over the tortilla, leaving a 1/2 inch border around the edge.
• Layer a handful of baby spinach leaves over the cream cheese, then add a strip of shredded carrots, sliced cucumber, diced red bell pepper, and a sprinkle of green onions.
• Roll the tortilla tightly from one edge to the other to form a log. Repeat with remaining tortillas and filling.
• Wrap each roll tightly in plastic wrap and refrigerate for at least 10 minutes to firm up (this makes slicing easier).
• Unwrap the chilled rolls and slice each log into 1-inch pieces to make pinwheels. Arrange on a serving platter and optionally drizzle lightly with olive oil before serving.