Spread thin layer of cream cheese on each wrap, then add slices of meat and cheese. Top with romaine, tomato, onion, seasonings, and condiments to taste. Fill only ¾ of the wrap—any more and the toppings will spill out when rolled.
Starting with the filled side, roll tortilla tightly, tucking ingredients back inside as you go. Cream cheese on the remaining ¼ of the tortilla will help to close the wrap.
Place wrap on cutting board, seam side down. Cut roll-ups to desired size using a sharp, smooth knife. Each wrap should yield 6 to 8 roll-ups. Keep chilled until served.
note: For added color, add carrots, pickles, pickled banana peppers, or red, yellow, or green peppers.
