Thaw the frozen spinach at room temperature and sqeeze excess water out. Do not thaw in microwave as this changes the flavor of the spinach. Let the cream cheese soften in a bowl.
Mix the cream cheese,sour cream, and picante salsa together. It will look light pink. Mix in spinach. Mix well so that ingredients are uniform. Place a generous dollop (about 2 tablespoons) on one side of the flour tortilla. Spread the mixture out to the edges of the tortilla leaving the majority of the mixture on the one side. This is the side you start rolling from. Roll up the tortilla tightly and the mixture will spread over the tortilla as you roll. Refrigerate. Cut rollups in halves or thirds for snacks. Cut in thirds or quarters for parties. These can be made ahead for a party and stay good in the refrigerator all week long. They are also great as a mexican "sandwich" served with beans or mexican rice and fresh fruit for a mexican family meal.
I use 1/3
less fat cream cheese and light or non-fat sour cream to cut out calories. It
doesn't affect the taste.