Nutrition per serving may change if servings are adjusted.
3 7 or 8-inch flour tortillas
½ 8-ounce tub light cream cheese with chive and onion or roasted garlic
18 to 24 fresh basil leaves
½ (7 ounce) jar roasted red sweet peppers, well drained and cut into ¼-inch-wide strips
4 ounces thinly sliced cooked roast beef, ham, and/or turkey
1 tablespoon low-fat mayonnaise dressing or light salad dressing
Spread each tortilla with one-third of the cream cheese. Cover cream cheese with a layer of basil leaves, leaving a 1-inch border. Arrange roasted red peppers on basil leaves. Top with sliced meat. Divide mayonnaise among tortillas, spreading over meat.
Roll up each tortilla tightly into a spiral. Cut each tortilla roll in half crosswise.
To make ahead: Wrap in plastic wrap; chill for up to 4 hours. Tote in an insulated cooler with ice packs.