2-1/2 c COOKED TURKEY BREAST, skin removed, chopped
1/4 c cream cheese, softened
1/4 c sour cream
1 1-oz packet ranch style dressing mix
10-oz fresh spinach, washed and well drained, chopped
1/4 c salsa
2 tbsp chopped pecans
6 (10-inch) flour tortillas
Mix cooked turkey, cream cheese, sour cream, ranch dressing, spinach, salsa and pecans until smooth.
Spread enough mixture on each tortilla to cover to within 1/2-inch of edges. Roll up tightly and wrap in plastic wrap.
Refrigerate for at least 2 hours. Trim edges and cut each tortilla roll-up, crosswise on the diagonal, into slices to form pinwheels. Serve chilled.