Time: 15 minutes | Serves 4

Ingredients

• 8 oz cream cheese, softened
• 4 tbsp. Sun Dried Tomato Pesto
• 1/4 cup Grated Parmesan Cheese 
• 8 Flour Tortillas
• 2 cups Baby Spinach
• 12 oz Sliced Turkey

Instructions

1. In a mixing bowl, combine the softened cream cheese, parmesan, and sun-dried tomato pesto. Mix until smooth and fully combined. 
2. Place a tortilla on a flat work surface, then evenly spread about 2 tbsp. of the cream cheese mixture to the edge. Add a single layer of baby spinach on top of the cream cheese, then add a single layer of sliced turkey (about 2-3 pieces).
3. Roll the tortilla up tightly, starting from the bottom to the top. Transfer to a plate or baking sheet with the seam side down. Repeat filling and rolling the remaining tortillas.
4. Cover and chill in the refrigerator for at least 1 hour. Slice into 1-inch thick rounds, securing with a toothpick, if desired. Serve chilled or at room temperature.