Cut 8 ounces of cream cheese into ½ inch cubes and place them in a medium bowl. Set them aside at room temperature to soften, for about 1 hour.

Finely chop 1/3 cup of sun-dried tomatoes. If needed, finely grate ½ ounce of Parmesan cheese. Add the tomatoes, Parmesan, 1 ½ teaspoons of Italian seasoning, and ½ teaspoon of garlic powder to the cream cheese. Mix until well combined. Pour in 2 tablespoons of milk and continue mixing until fully combined and the mixture is spreadable.

Place 1 Tortilite classic flour tortilla on a flat work surface. Top it with 1/6 of the cream cheese mixture and evenly spread it to the edges of the tortilla. Then, add 1/3 cup of the baby spinach in an even layer, followed by 1/6 of the deli turkey (about 3 slices) in an even layer.

Roll up the tortilla very tightly, ensuring there are no gaps in the center. Place it seam side-down on a plate or small baking sheet. Repeat the process with the remaining tortillas and filling ingredients.

Cover and refrigerate until the cheese firms up, for at least 1 hour. Trim the ends and cut the rolls crosswise into 1-inch rounds. Serve chilled or at room temperature.