Creamy Chicken and Cheese Pinwheels

Finely chop the 2 lb of leftover chicken breast strips from the Day 2 dinner so the pieces are small enough to easily roll.

Wash and core the red bell pepper, then finely dice it to yield 0.5 cup.

Grate the cheddar cheese using a box grater to yield 1 cup.

In a medium mixing bowl, combine 8 oz of cream cheese, 1 cup of grated cheddar cheese, 0.5 cup of finely diced red bell pepper, and 0.25 tsp of ground cumin. Stir with a spatula until smooth and fully integrated.

Gently fold the finely chopped leftover chicken into the cream cheese mixture until the chicken is evenly coated.

Lay 5 flour tortillas flat on a clean cutting board. Spread the chicken and cheese mixture evenly across each tortilla, leaving a 0.5-inch border around the edges to prevent the filling from squeezing out.

Roll each tortilla up tightly into a log shape. Wrap each log tightly in plastic wrap and place them in the refrigerator to chill for 10 minutes to firm up.

Once chilled, remove the plastic wrap. Use a sharp serrated knife to slice each log crosswise into 1-inch thick pinwheels.

Pack the pinwheels snugly into airtight lunch containers. If stacking them, place a sheet of parchment paper between the layers to prevent sticking, and store with an ice pack in an insulated lunch bag to keep them cold and fresh.