• Wash and dry produce. • Halve gouda slices. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3-inch thick). Thinly slice cucumber into rounds. • In a small bowl, combine dried apricots and dried cranberries.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

• Place tortillas on a clean work surface; spread with as much mayonnaise as you like. Evenly fill bottom two-thirds of each tortilla with gouda slices and 3-4 turkey slices (we sent more; use as many or as few as you like!). • Starting from bottom of tortilla, roll tightly into a tube, then trim off curved short edges; discard edges. Repeat with remaining tortilla. Slice each roll crosswise into 8-10 pieces.

• To serve: Divide pinwheels between plates with carrot sticks, cuke rounds, dried fruit mix, and tortilla chips on the side. • To stash: Store everything in separate containers in the refrigerator and pack as desired!