1 (8 oz.) pkg. cream cheese
1/2 c. picante sauce
green onion, chopped (about 2 tbsp.)
6 (8-inch) flour tortillas
1 c. shredded spinach leaves or romaine lettuce
3 thin slices cooked turkey breast (about 3 oz.), cut in half
1/4 c. chopped pimento or roasted sweet peppers

Stir cream cheese until smooth. Stir in picante sauce and onion. Top each tortilla with about 1/4 cup cheese mixture. Spread to edge. Top each with spinach, 1/2 slice turkey and 2 teaspoons pimento. Tightly roll up like a jelly roll. Place seam side down in a large shallow dish. Cover and refrigerate at least 30 minutes. Cut each roll into 6 slices. Secure each slice with toothpicks. Serve with additional picante sauce.