8 large flour tortillas
1 package (8 ounce) Wisconsin cream cheese
1 package (8 ounce) sour cream
16 large turkey breast slices
1 package (7 ounce) fresh spinach leaves, rinsed well and drained
1 package (4 ounce) alfalfa sprouts, rinsed and dried
2 large tomatoes, seeded and chopped
1/2 pound Wisconsin provolone cheese, shredded
Spread each tortilla with 1 ounce cream cheese then 1 tablespoon sour cream. Arrange 2 turkey slices atop each, then divide spinach leaves, alfalfa sprouts, tomatoes, and cheese evenly over turkey. Roll up each filled tortilla tightly from one side to the other, securing with toothpicks. Chill. At serving time, cut crosswise into slices for tasty wheel-shaped sandwiches.
Variation: Use vegetable flavored wraps instead of tortillas; ham or other meat slices; sliced olives; chopped roasted red peppers; shredded carrots; cheddar or baby swiss.