Spread each tortilla evenly with the refrigerated roasted red pepper dip, making sure the dip reaches close to the edges so every bite has flavor. Arrange the lightly packed baby spinach leaves evenly over the dip, keeping them to within 1 inch of the top edge of each tortilla so the filling stays inside when rolled. Lay the large plum tomatoes, sliced, in a single layer over the spinach. Finish by evenly layering the thinly sliced cooked smoked turkey over the tomato slices so the turkey covers the surface from side to side.

Starting with the bottom edge of each tortilla, tightly roll up the tortilla around the layers of refrigerated roasted red pepper dip, baby spinach leaves, large plum tomatoes and thinly sliced cooked smoked turkey, pressing gently as you go to keep the wrap firm. Wrap each roll individually in plastic wrap to hold its shape and keep the tortillas from drying out. Refrigerate at least 1 hour but no longer than 24 hours so the wraps are well chilled and the flavors blend before serving.

To serve, remove the plastic wrap from the chilled rolls, then trim off any uneven ends of the rolled tortillas so the slices look neat. Cut each roll into 1-inch slices, keeping the layers of refrigerated roasted red pepper dip, baby spinach leaves, large plum tomatoes and thinly sliced cooked smoked turkey intact. Arrange the 1-inch slices cut side up on a serving platter so the colorful spiral of tortilla, dip, spinach, tomato and turkey is visible.