Using a stand or hand mixer, whip your cream cheese until light and fluffy. Add in two tablespoons of sour cream and continue to whip so that the mixture is light and fluffy.

Add your packet of taco seasoning and whip another minute or two.

If you do not have a hand mixer you can use a heavy duty whisk to get this mixture fluffy.

Add two tablespoons of salsa to the sour cream/cream cheese mixture and continue to mix on high for a minute.

Make sure you drain the salsa a little before adding it to the cream cheese mixture, you do not want it watery.

Set up an assembly station with your tortillas, cheese, cream cheese mixture, salsa, green onions and shredded lettuce.

Begin by spreading the cream cheese across the entire tortilla. Make sure you get it to the edges.

Add 2 to 3 tablespoons of the hummus on top of the cream cheese mixture and spread evenly.

Place some lettuce and green onions on half the tortilla, then add a couple tablespoons of the salsa. Make sure you drain a little of the liquid from the salsa in these steps as well.

Sprinkle the whole tortilla with the shredded cheese.

Next, roll up the tortilla making sure you keep the toppings tucked in and you are rolling the tortillas tightly.

Use the cream cheese to seal the rolled up tortilla.

Repeat the steps until you have rolled all of the tortillas and have used up all your toppings.

Wrap each tortilla in foil or plastic wrap and refrigerate for at least one hour.

When you are ready to serve, slice the rolled up tortillas into about 8 to 10 slices and slice them diagonally.

Arrange them on a plate with some extra salsa for dipping or use some ranch dressing for a different touch