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Cook the Bacon: In a large skillet over medium-high heat, cook the chopped bacon until brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain and cool.
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Make the Spread: In a medium bowl, combine the softened cream cheese, crispy bacon, and shredded Colby Jack cheese. Mix thoroughly until smooth and well-combined.
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Prepare the Slaw: In a separate bowl, toss the shredded lettuce and diced red onion with the Italian dressing until everything is lightly and evenly coated. Set aside.
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Assemble the Wraps: Lay the four tortillas out on a clean work surface. Divide the bacon-cheese spread equally among them. Using a spatula or the back of a spoon, spread the mixture evenly, covering the entire surface of each tortilla right to the edges.
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Add Fillings & Roll: On the bottom third of each tortilla, create a tight horizontal layer of shaved turkey and ham. Just above the meat, add a strip of the prepared veggie slaw. Tip: Leave a small border of the spread exposed at the top and bottom edges to help seal the roll.
Starting from the bottom (the edge with the meat), tightly roll the tortilla away from you, keeping the fillings snug inside. Apply gentle pressure to ensure a tight roll.
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Chill: Individually wrap each roll tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 4 hours). This crucial step firms up the rolls, making them much easier to slice cleanly.
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Slice and Serve: Unwrap the rolls and use a sharp serrated knife to slice them into 1-inch thick pinwheels. Arrange on a platter and serve chilled.
