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.
Recipe courtesy of Sandra Lee, 2007