5 100-percent whole wheat tortillas, small size, or fewer large size ones
1 8-oz box of fat-free cream cheese, well softened
1 package of lean turkey or ham lunch meat
1 jar of pickles (I used spears for these, but I think in the future whole dill pickles would work a lot better in terms of rolling up and slicing because of their shape)
1 bag of shredded cheese, flavor of choice (I used sharp cheddar)
Head Country or whatever seasoning you enjoy
In a small bowl, combine cream cheese, a cup of the shredded cheese and seasoning to taste. Lay out a tortilla on a plate and spread a thin layer of the cheese mixture on top. Lay two slices of turkey across the tortilla. Spread a little more cheese mixture on top of the turkey to help pickle stay in place. Place enough pickles to span the tortilla toward one edge (I figured this near-the-edge thing out later after taking this photo).
Starting from the edge where the pickle is closest, roll tightly. Chill for an hour or two (I did overnight). Then using a very sharp knife, cut into 1/2-inch thick slices.