Get out and measure your ingredients.
Add cream cheese, honey mustard, mayonnaise, salt and pepper to a mixing bowl.
Whip until blended.
Gently fold in tomatoes, celery, green onion and shredded cheese.
Divide and evenly spread mixture on each tortilla, almost right to the edge. I have found large tortillas that are 8 inches up to 12 inches in size, depending on the brand. This recipe will make 2 twelve inch tortillas. The number of tortillas you make will also be decided depending on how much of the cream cheese mixture you place on each tortilla.
Remove spine from romaine lettuce or spinach, if using, or place baby romaine or baby spinach all over the entire tortilla. I use the baby romaine or baby spinach whenever possible just because it is easier!
Top with slices of your favorite sandwich meat to cover and hold down the greens. You can use as many slices as you want on each tortilla.
Roll tortillas as tightly as possible and wrap in plastic wrap or parchment paper and then tinfoil. Refrigerate for at least 4 hours, if not overnight.
When serving, unwrap and cut into ½ - ¾ inch slices. Serve and enjoy!