Mild Cream Cheese & Cucumber Roll-Ups

Wash 1 medium cucumber and 1 medium carrot under cold running water.

Peel the carrot and grate it using the fine holes of a box grater to yield about 60 g of grated carrot.

Cut the cucumber in half lengthwise. Use a small spoon to scoop out and discard the watery seed center, then slice the remaining firm cucumber flesh into very thin matchsticks (about 5 cm long).

Grate 50 g of cheddar cheese using the medium holes of a box grater.

Finely chop 5 g of fresh chives.

In a small bowl, combine 120 g of cream cheese, the 5 g of chopped chives, and 1/8 tsp of salt. Stir with a spoon until smooth and spreadable.

Lay 2 flour tortillas flat on a clean cutting board. Spread 60 g of the seasoned cream cheese mixture evenly over each tortilla, leaving a 1 cm clean border around the edges.

Evenly sprinkle 30 g of grated carrot and 25 g of grated cheddar cheese over the cream cheese layer on each tortilla.

Arrange the cucumber matchsticks horizontally in a neat row across the center of each tortilla.

Roll each tortilla up very tightly from the bottom to the top to form a firm log. Wrap each log tightly in plastic wrap and place in the refrigerator for 5 minutes to firm up.

Remove the plastic wrap and use a sharp serrated knife to gently slice each log crosswise into 2 cm thick pinwheels.

To pack for lunch, line a rigid, airtight container with a dry paper towel. Place the pinwheel roll-ups tightly side-by-side in a single layer on top of the towel to prevent shifting, and transport with an ice pack to keep cool.