On a flat surface like a cutting board, love to use for easy clean up.
take each tortilla and lay them down flat on the board
chop up 8 oz of lunch meat and add to the mixture and set aside until ready to assemble
Take cream cheese mixture and use about a tablespoon give or take and spread a small layer until about 1/4 of an inch towards the end of the tortilla. This will help prevent the cream cheese mixture from spilling out as your roll it up
once you have the cream cheese mixture on the tortilla you will want to add chopped meat to the top giving an even layer. You can add as much or as little chopped meat as you desire.
then take the end of the tortilla and roll it up away from you until it is completely in a roll
keep the tortillas rolled up and set them on a plate - depending on how much cream cheese mixture you have in each tortilla, you may want to use toothpicks to secure the roll helping them stay together. One on the end, one in the middle and one on opposite end.
Cover the plate of rolled tortillas and place in the fridge to set up for at least an hour - this makes them easier to cut
Once the rolls have set up take out the tortilla rolls out of the refrigerator and place on a cutting board and slice each in a bout 2 inch slices. This should give you 4-5 each tortilla. There will be a little bit left on the ends of each roll, you can simply enjoy them while you assemble ;)
Once sliced these pinwheels are ready to enjoy!
I like to serve mine on a wooden style serving/cutting board