Defrost the spinach and drain, squeezing out any excess water. Add eggs and salt, mixing well. Set aside.

To assemble the wraps, smear about one and a half tablespoons of mayonnaise on each wrap, leaving a thin border around the edges. Divide the spinach mixture between the wraps, and spread evenly to cover. Place approximately three roasted red pepper halves, cut into wide strips, on top of the spinach mixture, spacing evenly. Top with three slices of smoked turkey, overlapping slightly.

Carefully roll up each wrap and slice into one-inch-thick rounds. Place rounds face up on a greased cookie sheet and spray lightly with oil spray.

Bake at 350°F (180°C) for 30–35 minutes or until lightly browned.

Serve at room temperature.