1-Lay out the 4 large flour tortillas on a clean flat surface, ensuring they are soft and pliable for rolling. For gluten-free versions, use appropriate gluten-free wraps to keep it adaptable.

2-Spread a generous layer of the 4 ounces cream cheese evenly over each tortilla, adapting to vegan cream cheese if needed for dietary preferences.

3-Evenly distribute the 8 ounces sliced turkey breast over the cream cheese layer, ensuring full coverage for balanced flavor and a protein-packed bite.

4-Spoon the 1/2 cup cranberry sauce over the turkey, spreading gently to avoid tearing the wrap and to mix those sweet and tangy elements perfectly.

5-Sprinkle the 1/4 cup chopped fresh spinach on top, adding a nutritional boost and fresh taste that complements the other ingredients beautifully.

6-Carefully roll each tortilla tightly into a log shape to keep all ingredients secure, which helps in creating neat pinwheels.

7-Chill the rolled tortillas in the refrigerator for at least 30 minutes to firm up, making slicing easier and improving the texture.

8-Finally, slice the pinwheels into 1-inch thick rounds and serve chilled or at room temperature. This step makes them ideal for make-ahead meal prep and easy customizations.