Recipe courtesy Sandra Lee

1/2 cup light garden vegetable cream cheese (recommended: Philadelphia) 
4 wrap-size flour tortillas 
2 cups lettuce mix 
1 (8-ounce) package turkey breast slices 
1/2 cup shredded carrots

Spread 2 teaspoons veggie cream cheese over entire surface of each tortilla. (Use green spinach and red sun-dried tomato tortillas to add color). Top cream cheese with 1/4 cup lettuce. Place 2 slices of turkey on 1/2 on each tortilla. Sprinkle 1 tablespoon shredded carrots on top of the turkey slices. 
Roll the tortillas starting at the edge where you placed the turkey.

Use a serrated knife to cut roll into 1-inch slices. Arrange on a plate to serve.