4 or more-large burrito sized flour tortillas to come to room temperature
In a small bowl, beat together:
3 oz. softened cream cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1-2 tablespoons of milk to soften and blend
Divide and spread the cheese mixture down the center of each tortilla, leaving about 2 inches at one end clear for rolling up burrito style.
Next, evenly layer the following ingredients on top of the cheese, leaving about an inch from the edges and 2 inches from the bottom on each tortilla:
2 to 3 slices of HoneyBaked Ham
Thinly sliced tomatoes
Spinach or arugula (if you like it spicier) leaves
Fold the unspread area of the tortilla up and then turn tortilla a quarter turn and roll up jellyroll fashion.
Wrap the base of each of these sandwiches with a napkin or half a paper towel, roll it around the base leaving enough towel left over that it can be folded up and around the end of the sandwich.
Wrap each of these in plastic wrap and refrigerate for up to 4 hours and transport in a cooler, if taking on a picnic.