Combine the cream cheese spread and Thousand Island dressing in a small bowl.

Spread 1-2 tablespoons of the cream cheese mixture onto each spinach tortilla. Be sure tospread all the way to the edges of the tortilla.

From left to right, layer 2 slices of pastrami, 2 slices of Swiss cheese, and 1/2 cup baby spinach onto each tortilla.

Starting at the pastrami end, tightly roll up the tortilla. Tuck in the baby spinach toward the end of the roll.

Cut off the very ends of the roll and discard. Slice each roll into 2-inch pinwheels.

Serve immediately or store in the refrigerator. Eat within 3 days.