Lay out all your tortillas on a clean, flat surface and prepare your fillings.
Spread a generous layer of cream cheese or hummus evenly across each tortilla, leaving a small border around the edges.
Add slices of smoked salmon or roasted vegetables evenly over the cream cheese, distributing them to cover most of the surface.
Sprinkle chopped herbs and grated cheese or feta over the fillings for added flavor and color.
Squeeze lemon juice or zest over the top, and sprinkle chili flakes or paprika if using, to add brightness and a touch of heat.
Starting from one edge, tightly roll each tortilla into a compact log, pressing gently as you go to keep everything together.
Wrap each rolled tortilla in plastic wrap and refrigerate for 15 minutes to help it set, making slicing easier and neater.
Remove the plastic wrap and place the logs on a cutting board. Use a sharp serrated knife to cut each log into 1-inch thick pinwheels, listening for a clean, crisp cut.
Arrange the sliced pinwheels on a baking sheet lined with parchment paper, spacing them to allow for crispy edges.
Bake in a preheated oven at 180°C (350°F) for about 10-12 minutes, until the edges are golden brown and crispy.
Remove from the oven, let cool slightly, and then serve warm or at room temperature, garnished with additional herbs if desired.
