Spinach and prosciutto roll-ups

Last month my parents threw a Forth of July party and each guest had to bring a dish, so that my mother wouldn't spend the whole party slaving in the kitchen. Her Swiss friend Thesi brought these roll-ups and they were such a hit we all asked her for the recipe. This is my adaptation: instead of using bacon bits I prefer to use deli sliced prosciutto and -if available- fresh spinach in lieu of the frozen ones. What I like best about these appetizers is that they are easy to make for a crowd and can be frozen until ready to use. Talk about simple!

SPINACH AND PROSCIUTTO ROLL-UPS

10 oz. frozen or fresh chopped spinach well drained
1 cup of mayonnaise
8 oz. sour cream
1 bunch green onions chopped
1 oz. envelope Ranch style dressing mix or seasoning blend to taste
3 prosciutto slices, finely chopped
8 flour tortillas

Stir together first 6 ingredients, then spread evenly on tortillas.
Rollup jellyroll fashion, pressing edges to seal. Wrap in plastic wrap.
Chill 4 to 6 hours, cut into slices. Can be wrapped in plastic wrap and frozen until ready to use.