Spinach Chicken Rollups

1 (8 oz.) pkg. nonfat cream cheese, softened
3 Tbsp. green onion
1 tsp. dried dill
1 1/2 c. cooked chicken breast, in small chunks
2 Tbsp. nonfat sour cream
1 1/2 c. fresh spinach
4 (10”) low-fat flour tortillas
Nonfat ranch salad dressing or salsa

Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix until blended. Spread 1/4 cup filling on each tortilla; place spinach leaves on top, leaving about 1/2-inch border. Roll tortillas tightly and wrap in plastic wrap. Refrigerate at least one hour before serving. Slice and serve with ranch dip or salsa. Makes six servings.