In a bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, a pinch of salt, and a few turns of black pepper, mixing until the texture is smooth and evenly seasoned.

Adjust salt or mustard to taste for a bright lift.

Lay out each tortilla flat and spread an even layer of the cream cheese mixture over each, leaving a 1/2-inch border.

Arrange folded slices of turkey, followed by cheddar cheese, spinach or lettuce, and cucumber slices on top.

Keep fillings uniform for neat slicing.

Roll each tortilla tightly into a log, tucking in the ends slightly.

Wrap each log in plastic wrap and refrigerate for at least 1 hour.

Unwrap the logs and slice into 1-inch pinwheels with a sharp serrated knife.

Arrange the sliced pinwheels on a platter and serve immediately.