Egg & Veggie Pinwheels

1. In a mixing bowl, combine the softened cream cheese with spices and salt.
2. Add bell pepper, chopped scallions, chopped cilantro and hard-cooked eggs.
3. Mix well to combine all the ingredients evenly.
4. Lay out the spinach tortillas on a clean surface.
5. Spread the prepared egg filling evenly, leaving a small border around the edges. If desired, sprinkle your chosen shredded cheese and chopped spinach over the filling.
6. Starting from one end, carefully roll up each tortilla tightly, like a sushi roll.
7. Once rolled, gently press the edge to seal the tortilla.
8. Wrap each rolled tortilla in plastic wrap or parchment paper.
9. Place the wrapped tortillas in the refrigerator for about 30 minutes. Chilling will help the pinwheels hold their shape.
10. After chilling, remove the wrapped tortillas from the refrigerator.
11. Unwrap the tortillas and place them on a cutting board.
12. Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels.

You can serve the pinwheels immediately, or refrigerate them until you're ready to enjoy. They can be served cold, at room temperature, or you can briefly warm them in the microwave or oven if desired.