Let chill in the refrigerator for at least 20 minutes. (the longer you let it chill, the easier it is to spread. I like to make mine the night before if I'm making them in the morning.)
Using a spatula, scoop the mixture onto a "large burrito" sized flour tortilla. Spread it evenly, leaving a half inch space at the edge you will be rolling towards. (the mixture will smoosh and overflow if you don't)
Roll the tortillas towards the end that you left space at the edge. leave the ends open. It should be the size of two fingers when you are done.
Cut into pieces, I usually get 8 pieces out of each tortilla.