1In a small bowl, stir together cream cheese, salad dressing mix and milk until well blended. Spread about 3 tablespoons cream cheese to edge of each tortilla. Arrange spinach on cream cheese, keeping spinach about 1/2" from edge.
2Layer with 2 turkey slices, keeping 1/2" away from edge. Roll up tightly, keeping turkey and cheese away from edge of tortilla. Wrap in plastic food wrap; refrigerate at least 4 hours.
3Trim ends of each tortilla, slice into 12 (1/2") mini-wraps.