Put the tortilla wraps on a chopping board and spread over the soft cheese, leaving a 1cm border.
Scatter over half of the spinach, and then arrange the ham on top. Scatter over the remaining spinach, then roll up like a Swiss roll and wrap in clingfilm to firm up.
Slice each roll into 1.5cm-thick pinwheels and pack in lunchboxes.
Cook’s tip: if you don’t have wraps to hand, you can make these with regular bread. Just cut off the crusts and roll flat with a rolling pin.