Make the spread. In a small bowl, mix Greek yogurt (or light cream cheese) with mustard, a pinch of garlic powder, black pepper, and honey if using. Taste and adjust seasoning. You want it zippy but not overpowering.

Prep the base. If using tortillas, lay one on a board. If skipping tortillas, overlap two slices of ham to form a rectangle. Pat lettuce and sliced veggies dry with a paper towel to prevent sogginess.

Layer smart. Spread 1–2 tablespoons of the yogurt mixture over the tortilla or ham. Add a lettuce leaf to create a moisture barrier. Place 2–3 slices of ham on top (if you used a tortilla), followed by 1 slice of cheese.

Add crunch and color. Arrange a few strips of bell pepper and cucumber across the lower third. Keep fillings in a tight line to help the roll hold together.

Roll tightly. Starting from the edge closest to the fillings, roll up firmly, tucking as you go. If using only ham, press gently to seal; the spread acts like glue. For tortillas, place seam-side down.

Slice and secure. Trim the ends if you want a clean look. Slice into 3–4 bite-size pieces. Use toothpicks to prevent unrolling, especially for lunch boxes.

Serve or store. Enjoy right away, or wrap each roll tightly in plastic wrap and refrigerate. They taste great chilled and hold up well for a day or two.