Smear 2oz softened cream cheese on top of an extra large spinach tortilla.

Spread a thin layer of Cranberry Salsa (up to ¼ cup) on half of the cream cheese layer.

Layer 9 slices of turkey lunch meat on top of the cranberry layer.

Roll it up the tortilla as tight as you can starting on the end with the meat and salsa. Then using a serrated knife, cut 2-inch pieces and poke a toothpick into the end of the tortilla to keep it from unraveling.

Cover and refrigerate until ready to serve.