What also sounds good is instead of any cream cheese, just making some tuna or chicken salad and spreading that on thin. There is lots of wiggle room on this one!
1/2 cup cream cheese, at room temperature
4 chives, 1 sprig of dill, and/or 3 basil leaves (optional)
2 eight- to ten-inch flour tortillas
1 tomato, seeded and sliced into thin rounds
6 spinach leaves
1. Place the cream cheese in a small bowl. For herb cream cheese, use scissors to snip the herbs into tiny pieces, then mash them into the cream cheese with the back of a spoon. 2. Spread a little cream cheese on each of the spinach leaves, then spread the remainder in a thin layer onto the tortillas. Place three tomato slices in a row down the middle. Top with the spinach leaves, cream cheese facing up. 3. Roll up each tortilla tightly into a log. Pinch the seams shut. Use a serrated knife to slowly slice each log crosswise into 5 or 6 pinwheel sandwiches. Serves 2 to 4.