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Smoked Salmon & Cream Cheese Pinwheel Bento

Experience a sophisticated, café-style lunch with these Smoked Salmon & Cream Cheese Pinwheels. This recipe is designed to offer a gourmet experience for the busy professional, combining omega-3 rich salmon with creamy textures and crisp greens. It is a high-value, aesthetically pleasing meal that requires zero reheating, perfect for elevating your midday break.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 People
Course: Lunch, Meal Prep, Light Meal
Cuisine: Continental, Scandinavian-Inspired, Gourmet
Calories: 390
Ingredients Method

Ingredients
  

  • 2 large whole-wheat flour tortillas
  • 3 tbsp cream cheese softened
  • 3 oz cold-smoked salmon slices
  • 1/4 cup baby spinach leaves
  • 1 tbsp fresh dill chopped
  • 1/4 cucumber thinly sliced length-wise
  • 1 tsp capers optional

Method
 

  1. Prepare the Base: Lay the tortillas on a clean cutting board and spread an even, thin layer of cream cheese across the entire surface of each.
  2. Layer the Flavors: Sprinkle the chopped fresh dill evenly over the cream cheese.
  3. Add Protein & Greens: Place the smoked salmon slices in a single layer over the cream cheese. Arrange the baby spinach leaves and cucumber slices on top.
  4. Roll and Secure: Roll each tortilla tightly into a cylinder. Wrap them in plastic wrap and refrigerate for 15 minutes to allow the roll to set—this ensures a clean cut.
  5. Slice: Using a sharp serrated knife, cut the rolls into 1-inch thick pinwheels.
  6. Assemble: Arrange the pinwheels in your bento box, cut-side up. Fill any remaining space with a handful of extra baby spinach or cherry tomatoes.
  7. Storage: Keep refrigerated until ready to serve.