Lay a large flour tortilla flat on a clean cutting board. If you are using the garlic powder or Dijon, stir them into the softened cream cheese in a small bowl first so the flavor is evenly distributed.

Use a butter knife or offset spatula to spread a generous, even layer of cream cheese across the entire tortilla, going all the way to the edges on every side. Stopping short of the edges is the most common reason pinwheels unroll, so do not skip the edges.

Lay the turkey slices in a single, overlapping layer over the cream cheese, covering the surface evenly. Follow with the shredded cheddar spread across the turkey, then top with the spinach leaves arranged flat so they do not bunch up in one spot.

Starting at the edge closest to you, fold that edge up and over the filling, pressing gently but firmly. Continue rolling away from you, keeping the roll snug and even as you go. The cream cheese acts as glue and should hold the seam closed. If needed, set the roll seam-side down on the board for 30 seconds while it adheres.

If you are packing these ahead, wrap the whole log tightly in plastic wrap and refrigerate for at least 15 minutes. Chilling makes slicing much cleaner. When ready to serve, use a sharp serrated knife and a gentle sawing motion to cut the log into rounds about 1 inch thick. Press straight down first, then saw lightly. This keeps the filling inside each slice neat.

Arrange the pinwheel slices cut-side up on a plate or pack them flat in a lunchbox container. Stick a toothpick through each one if you are serving them on a platter and want them to stay upright. Serve within a few hours of slicing for best texture.