Land O Lakes offers a cream cheese tortilla wrap appetizer recipe that calls for turkey, cream cheese, dry ranch salad dressing mix and milk. Betty Crocker publishes a recipe for veggie tortilla roll-ups that calls for ingredients such as red bell pepper, olives and cream and cheddar cheeses.
To make turkey and cheese mini wraps using Land O Lake's recipe, thoroughly combine 1 8-ounce package of softened cream cheese, one 0.4-ounce package of dry ranch salad dressing mix and 1 tablespoon of milk.
Divide the cream cheese blend among four 10-inch flour tortillas. Spread the mixture to the edges of each wrap. Layer each tortilla with eight spinach leaves, two 1-ounce slices of deli turkey breast and two 3/4-ounce slices of American cheese. Leave a 1/2-inch margin around the edge. Roll each tortilla tightly, keeping the meat, cheese and spinach away from the edge. Cover the tortillas with plastic wrap and refrigerate for four hours.
After chilling, trim the ends of the tortillas. Cut each one into 12 pieces. Put salad greens on a serving tray, and arrange the mini wraps. Garnish with cherry tomatoes.
To make Betty Crocker's veggie tortilla roll-ups, mix one 3-ounce package of softened cream cheese, 1/2 cup of finely shredded Cheddar cheese, 1/4 cup of finely chopped red bell pepper, 2 tablespoons of chopped sliced olives and 1 tablespoon of chopped fresh parsley. Spread about one-third of the mixture on each of three 8- to 10-inch flour tortillas. Roll each tortilla tightly, and cover with plastic wrap. Refrigerate three to 24 hours. Cut each tortilla into 1-inch slices before serving.