Genie's Southern Kitchen

Turkey And Cheese Mini Wraps

1		(8-ounce) package cream cheese, softened
2		tablespoons dry ranch salad dressing mix
1		tablespoon milk
4		(10-inch) flour tortillas
20		spinach leaves, stems removed
8		(1-ounce) slices deli turkey breast
16		(1/2-ounce) slices LAND O LAKES® Deli American Cheese Product

Combine cream cheese, salad dressing mix and milk in small bowl until well mixed.

Spread about 3 tablespoons cream cheese to edge of each tortilla. Arrange spinach over cream cheese, keeping spinach about 1/2-inch from edge. Layer with 2 slices turkey and 4 slices cheese; keep turkey and cheese 1/2-inch away from edge.

Roll up tightly, keeping meat and cheese away from edge of tortilla. Wrap in plastic food wrap; refrigerate at least 4 hours.

Trim ends of each tortilla; slice each into 12 (1/2-inch) mini-wraps.

To serve, arrange mini-wraps on greens-lined tray (mustard greens, leaf lettuce, endive or kale); garnish with cherry tomatoes, if desired.

Combine cream cheese, salad dressing mix and milk in small bowl until well mixed.

Spread about 3 tablespoons cream cheese to edge of each tortilla. Arrange spinach over cream cheese, keeping spinach about 1/2-inch from edge. Layer with 2 slices turkey and 4 slices cheese; keep turkey and cheese 1/2-inch away from edge.

Roll up tightly, keeping meat and cheese away from edge of tortilla. Wrap in plastic food wrap; refrigerate at least 4 hours.

Trim ends of each tortilla; slice each into 12 (1/2-inch) mini-wraps.

To serve, arrange mini-wraps on greens-lined tray (mustard greens, leaf lettuce, endive or kale); garnish with cherry tomatoes, if desired.

Combine cream cheese, salad dressing mix and milk in small bowl until well mixed.

Spread about 3 tablespoons cream cheese to edge of each tortilla. Arrange spinach over cream cheese, keeping spinach about 1/2-inch from edge. Layer with 2 slices turkey and 4 slices cheese; keep turkey and cheese 1/2-inch away from edge.

Roll up tightly, keeping meat and cheese away from edge of tortilla. Wrap in plastic food wrap; refrigerate at least 4 hours.

Trim ends of each tortilla; slice each into 12 (1/2-inch) mini-wraps.

To serve, arrange mini-wraps on greens-lined tray (mustard greens, leaf lettuce, endive or kale); garnish with cherry tomatoes, if desired.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]