Gather all of your ingredients. Combine the softened cream cheese, mayonnaise, and whole-berry cranberry sauce. I used a hand mixer to make it extra smooth.

Scoop the mixture evenly onto the six large flour tortillas. You need to spread it to the outer edges because it will make the roll-ups stay together after rolling them up. It "seals" the roll-ups.

Place 2 slices of turkey in the middle of each tortilla. Next, place the cheese on top of the turkey slices. Now, place spinach leaves on top of the cheese.

Start rolling the tortillas towards the middle of the turkey, cheese, and spinach. Roll the tortillas as tight as possible.

Cut the ends off to make the tortillas even, if desired. This is optional, but it makes the rolls look better when you slice them.

After rolling them up individually, place the rolls in plastic wrap, twist the ends of the plastic wrap, so they will not dry out.

Place the roll-ups in the refrigerator for at least 4 hours or overnight. Just before serving, remove the plastic wrap and slice them about 1-1/2 inches thick. I highly recommend serving these with my “The Best Cranberry Salsa Recipe.”