Turkey and Provolone Pinwheels with Soft Fruit

Preheat the oven to 375 degrees F (190 degrees C). Pat dry 450g of boneless, skinless turkey breast with paper towels. Rub the turkey breast with 1 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of garlic powder, and 1/2 tsp of dried oregano.

Place the seasoned turkey breast in a small baking dish and roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C). Remove from the oven, let rest for 10 minutes, and then slice as thinly as possible.

Wash and peel 80g of carrots, then grate them finely. Wash and spin dry 50g of baby spinach. Thinly slice 120g of provolone cheese block. Set 100g of cream cheese on the counter to soften slightly.

In a small bowl, stir the softened 100g of cream cheese until smooth. Lay 5 flour tortillas on a clean work surface and spread 20g (about 1.5 tbsp) of cream cheese evenly over each tortilla, leaving a 1/2-inch border.

Divide the thinly sliced roasted turkey breast, sliced provolone cheese, grated carrots, and baby spinach evenly among the 5 tortillas, layering them flatly. For the toddler portion, chop the baby spinach very finely or omit it.

Roll each tortilla up tightly into a log shape. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes to help them hold their shape when sliced.

For the 10-year-old: Unwrap 3 of the chilled rolls and slice them into 1-inch thick pinwheels using a sharp serrated knife.

For the toddler: Unwrap the remaining 2 rolls, slice them into thinner 1/2-inch pinwheels, and then cut each pinwheel into quarters (bite-sized pieces) to prevent choking.

Peel 4 bananas and slice them into rounds (for the toddler, mash slightly or cut into small quarters). Wash 200g of raspberries, cutting them in half for the toddler and leaving them whole for the 10-year-old. Divide the fruit evenly among the lunch servings.