Rinse and dry the baby spinach leaves. Shred the carrots, slice the cucumber into matchsticks, and thinly slice the red bell pepper. If using, crumble the feta cheese and chop the parsley or cilantro.

Heat a dry skillet over low heat and warm each tortilla for 15–20 seconds on both sides. Alternatively, microwave stacked tortillas covered with a damp paper towel for 20–30 seconds.

In a small bowl, combine the hummus with lemon juice, if using. Add salt and pepper to taste until smooth and creamy.

Place a warmed tortilla on a cutting board, oiled side down if applicable. Spread about ¼ cup of hummus evenly across the tortilla, leaving ½ inch clear at the edges.

Place 2–3 slices of turkey breast over the hummus, covering most of the surface for easy rolling.

Along one edge, add baby spinach, shredded carrots, cucumber matchsticks, and red bell pepper strips. Sprinkle with feta cheese and parsley or cilantro if desired.

Starting from the edge with the vegetables, roll the tortilla tightly, tucking in the filling as you go.

Repeat the process for all remaining tortillas, preparing multiple roll ups at once.

Trim the ends of each tortilla roll for uniformity and slice into 1–1.5 inch pieces for pinwheels.

If preferred, wrap the rolls in plastic wrap and refrigerate for 20–30 minutes before slicing to hold their shape.

Serve arranged on a platter with extra herbs, lemon wedges, or a bowl of hummus for dipping.