Gather ingredients and tools: 3 large (10-inch) red lentil tortillas, 12 Tbsp cream cheese (or prepared tofu cream cheese), 1 bell pepper, ½ cucumber, 6 young carrots, 6 Tbsp canned sweet corn (drained), 2 cups shredded lettuce, plus a knife, cutting board, spoon or spatula, cling film and a refrigerator.

Prepare the bell pepper: cut off top and bottom, remove seeds and white membranes, then slice the pepper into thin lengthwise strips about 1/4 inch (5 mm) wide. Set aside.

Prepare the carrots: trim the ends of the 6 young carrots. If carrots are long, cut them in half so pieces are about 4 inches (10 cm) long. Slice each piece lengthwise into quarters to make matchstick-style pieces roughly 1/4 inch (5 mm) thick. Set aside.

Prepare the cucumber: cut the 1/2 cucumber lengthwise into long columns, then slice those columns lengthwise into thin slices about 2–3 mm thick. Stack the slices and cut them into matchsticks. Set aside.

Drain the canned sweet corn and measure 6 Tbsp; keep ready.

Measure the shredded lettuce (2 cups) and pat dry if it is wet.

Divide the cream cheese into three equal portions (4 Tbsp each). Lay one tortilla flat and spread one portion of cream cheese evenly over the surface, leaving a small uncovered border (about 1/2–1 inch) along the far long edge so the roll can seal. Repeat for the other two tortillas.

Assemble each tortilla: arrange about one-third of the bell pepper strips, one-third of the carrot matchsticks, one-third of the cucumber matchsticks, two tablespoons of corn (one-third of the 6 Tbsp), and one-third of the shredded lettuce in a single layer on the cream-cheese-covered tortilla, starting about 1 inch from the near long edge and leaving the far long edge border free.

Roll each tortilla tightly from the near long edge toward the far long edge, tucking the filling as you go, and press the seam so it seals.

If your cream cheese is very soft, wrap each roll tightly in cling film and chill in the refrigerator until firmer (about 15–30 minutes) before cutting. If the cream cheese is firm, you can cut immediately.

Unwrap and slice each roll into pinwheels about 1–1.5 inches (2–3 cm) thick. Serve immediately.

To make ahead: wrap the whole rolls or the sliced pinwheels tightly in cling film or store in an airtight container and refrigerate up to the next day.