Add the whipped cream cheese, Dijon mustard, garlic powder, and black pepper to a small bowl and stir until smooth.

Wash and thoroughly dry the cucumber and bell pepper. Cut both into thin strips and finely shred the lettuce.

Lay the turkey slices flat on a clean cutting board. If the slices are very thin or narrow, overlap them slightly to create a stable surface.

Place one slice of cheddar cheese over each portion of turkey.

Spread half of the cream cheese mixture evenly over each portion, leaving a small border around the edges.

Arrange the cucumber, bell pepper, and shredded lettuce toward one edge of each turkey portion. Avoid adding too much filling.

Starting from the edge containing the vegetables, carefully roll the turkey tightly around the filling, gently tucking the vegetables inside as you roll.

Place each finished roll-up seam-side down so it stays closed.

Serve the roll-ups whole or use a sharp knife to slice them into smaller bite-sized pieces.

If slicing is difficult, refrigerate the assembled roll-ups for 15–20 minutes before cutting.

Serve immediately, or transfer to an airtight container and refrigerate for up to 2 days for the best texture.