Ingredients:

  • 4 large (10-inch) flour tortillas
  • 150g Garlic & Fine Herb Boursin Cheese, softened
  • 100g Prosciutto di Parma, thinly sliced
  • 50g dried cranberries, roughly chopped
  • 40g fresh baby spinach, stems removed
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Lay the tortillas flat on a clean surface. Using an offset spatula, spread a thin, even layer of the softened Boursin cheese across the entire surface, leaving a 1/2-inch margin at the top edge to act as a seal.
  2. Arrange the prosciutto in a single layer over the cheese. Scatter the chopped cranberries and cracked pepper evenly over the meat, then top with a single, flat layer of patted-dry baby spinach.
  3. Starting from the edge closest to you, roll each tortilla as tightly as possible, ensuring no air pockets remain. The cheese margin will seal the log.
  4. Wrap each log tightly in plastic wrap, twisting the ends. Refrigerate for 30 minutes to allow the fats to solidify for cleaner slicing.
  5. Using a serrated bread knife, slice the chilled logs into 1-inch thick pinwheels and serve immediately.