In a small bowl, mix the softened cream cheese, mayonnaise, Dijon mustard, and garlic powder until smooth. This spread needs to be thick enough to act as glue—if it's runny, the roll-ups will slide apart. 2. Lay one tortilla flat on a clean cutting board. Spread about 2 tablespoons of the cream cheese mixture evenly across the entire surface, leaving a 1/2-inch border at the edges. The spread is your anchor. 3. Place two slices of turkey breast on the lower third of the tortilla, slightly overlapping. Lay one lettuce leaf on top of the turkey, then sprinkle with a tablespoon of shredded carrot if using. 4. Roll the tortilla tightly away from you, starting at the bottom edge. Use your fingers to tuck the filling as you go, like you're rolling a sleeping bag. The cream cheese will hold everything in place. 5. Once rolled, wrap the roll-up snugly in parchment paper, twisting the ends like a candy wrapper. This pressure sets the shape. Refrigerate for at least 15 minutes before slicing—this is non-negotiable if you want clean cuts. 6. Unwrap and slice the roll-up crosswise into 1-inch pinwheels using a sharp knife. A dull knife will squish the filling out. Pack in a lunchbox with an ice pack.