1/2 - cup garden vegetable-flavored cream cheese
4 - flour tortillas (8 to 10 inches in diameter)
1 - cup lightly packed spinach leaves
1 - large tomato, thinly sliced
3/4 - cup shredded carrot
8 - slices (1 ounce each) Muenster or Monterey Jack cheese
1 - small yellow bell pepper, chopped (1/2 cup)

• Over each tortilla, spread 2 tablespoons cream cheese. 

• Next, top with spinach and tomato to within 1 inch of edge. 

• Sprinkle with carrot. 

• Top with cheese. 

• Sprinkle with bell pepper.
  

• Roll up tortillas tightly. 

• Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.