In a medium bowl, blend 4 oz of cream cheese and 2/3 cup of sour cream until creamy and smooth. Add finely chopped celery, 1/2 tsp of dried onion flakes, and 1/4 tsp of dried dill to the mixture, stirring well to combine. Season with salt and ground black pepper to taste.

Take your whole wheat tortillas and lay them flat on a clean surface or cutting board. Using a spatula, evenly spread a generous amount of the cream cheese mixture across each tortilla.

Layer 2 cups of fresh spinach leaves atop the cream cheese filling, distributing them evenly. Arrange 12 to 14 slices of turkey breast over the spinach, overlapping them slightly.

Starting from one edge of the tortilla, carefully and tightly roll it up to enclose the filling. Slice each wrap in half or into smaller pieces for serving.