Place the squash, peppers, carrots and garlic in baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425º for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.
Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.
Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices.