Artisan Turkey and Herb Cream Cheese Roll-ups

In a small saucepan, combine 2 cups water, 1 smashed garlic clove, and the juice from 0.25 of the lemon. Bring to a gentle simmer over medium heat.

Add 2.2 oz raw turkey breast to the simmering liquid. Reduce heat to low, ensuring the water does not boil, and poach for 12-15 minutes or until the internal temperature reaches 165°F (74°C).

Remove the turkey and immediately submerge it in an ice bath for 5 minutes to stop the cooking process. Pat dry and place in the freezer for 15 minutes; this chilling makes it easier to achieve paper-thin slices.

While the turkey chills, wash 0.25 cucumber, 2 radishes, and 1 sprig of dill. Thinly slice the cucumber and radishes into translucent rounds. Finely mince 1 thin slice of red onion.

In a small bowl, whisk together 1 tbsp white wine vinegar and 1 tsp honey. Toss the cucumber, radishes, and red onion in this mixture to quick-pickle. Set aside for 10 minutes.

Prepare the herb schmear: In a separate bowl, whip 1 tbsp plain cream cheese with 0.5 tsp dijon mustard, the zest of 0.5 lemon, 1 tsp finely chopped fresh dill, and 1 tsp finely snipped fresh chives.

Place 0.5 tsp pumpkin seeds and 0.5 tsp sunflower seeds in a small dry skillet over medium heat. Toast for 2-3 minutes until fragrant and slightly golden, then remove from heat immediately.

Heat a separate dry skillet over medium-high heat. Place 1 raw whole wheat tortilla in the pan and cook for 30 seconds per side until lightly bubbled and softened.

Remove the chilled turkey from the freezer and slice it as thinly as possible against the grain.

To assemble, spread the whipped herb cream cheese evenly across the warm tortilla. Layer the thin turkey slices over the cheese.

Drain the pickled vegetables and arrange them over the turkey. Sprinkle the toasted seeds over the top for crunch.

Roll the tortilla tightly, tucking in the sides. Slice the roll-up into 1-inch rounds and serve immediately while the tortilla is warm and the filling is crisp.