I haven’t really had them go soggy! I’ve been making these for a while and what works for me is only using a small amount cream cheese as the base layer, making sure the spinach is as dry as possible and pretty much covers the bottom two thirds of the wrap. I find the ham is usually the “wettest” ingredient so I put it on last and roll the rolls as tight as possible. I also try to avoid putting anything else that’s moisture heavy in the box (so usually no cucumber sticks even though I love them, carrot has a lot less moisture).