Work Week Lunch

0 Make the aioli. Combine the mayo, garlic powder, lemon juice, salt, and pepper in a small bowl. Mix until it is fully combined and set aside.
1 Assemble the pinwheels. Spread half of the aioli on a large tortilla all the way to the edges. Lay half of your lettuce down near the middle of the tortilla. Top with half of the meat, half of the cheese, and half of the bell pepper, keeping everything in a straight line. Start tightly rolling up your pinwheel, and try to keep even tightness across the full length of the roll (otherwise your ends will be loose!). If you get to the final edge and there isn't aioli there, dab a few spots to glue it together. Slice into 2-inch (5 cm) thick slices, using toothpicks to secure as needed (mine didn't need this).
2 Assemble the boxes: If you are using a divided container, put the pinwheels in the largest compartment. Add the salad, chips, and fruit in smaller sections. Store any dips or dressings in a lidded container separately. That's it!