Spread the tortillas with a little cream cheese, right up the right hand edge, to act as "glue".

Then add the veggies to the left hand side of the tortilla. Try to spread the vegetables evenly so that each color runs throughout the length of the tortilla. Season with a little salt and pepper.

Roll everything up tightly, starting from the left hand side, moving to the right. At this point (unless you included avocado which might spoil), you could wrap them up in plastic wrap and either save for slicing later, or keep for a low carb lunch on the go!

When ready to serve, cut each wrap into slices. Discard (or eat!) the ends, and place the remaining slices on a serving platter.