No-Cook Turkey and Cheddar Roll-Ups with Cucumbers

Wash the cucumber and fresh spinach leaves under cold water. Pat the spinach completely dry with a paper towel. Slice the cucumber into thin matchsticks, discarding the watery center seeds. Slice the cheddar cheese block into thin strips.

Pat the raw turkey breast cutlets dry with a paper towel. Season both sides with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the turkey cutlets and sear for 2 to 3 minutes per side, until fully cooked through and golden brown.

Transfer the cooked turkey to a plate and place it in the freezer for 5 minutes to rapidly cool it down for safe packing. Once cooled, slice the turkey into thin strips.

Lay the 4 flour tortillas flat on a clean work surface. Spread 1 ounce of cream cheese evenly over each tortilla, leaving a 1/2-inch border around the edges.

Lay 1/4 cup of spinach leaves in a single layer over the cream cheese. Divide the cooled turkey strips, cheddar cheese strips, and cucumber matchsticks evenly among the tortillas, placing them in a neat row across the center.

Roll each tortilla tightly over the filling, starting from the bottom. Slice each roll-up crosswise into 1-inch pinwheels.

Wrap the pinwheels tightly in parchment paper or beeswax wrap, then place them in an airtight lunchbox container. Pack alongside an ice pack to keep them cool and fresh until lunchtime at school.