Turkey Fresco Wrap
Serves 2
* 2 large 12-inch tortillas
* 3 ounces cream cheese (savory flavors such as tomato, garden vegetable or onion work best, or, add 1 ounce of rehydrated and chopped sundried tomatoes to unflavored cream cheese)
* 1 cup baby spinach leaves, long stems removed
* 6 ounces sliced smoked turkey
* 2 ounces sliced Jarlsberg cheese
* 1 small can artichoke hearts, drained and quartered (about six whole hearts)
* 1/4 cup thinly sliced red onion
* 1/4 cup pitted Kalamata olives, cut in half
Place 1 tortilla on work surface and spread with half the cream cheese, leaving a 2-inch border around the edge. Add the other ingredients, in order, in the same way you would put ingredients on a pizza, using half of each amount. Evenly distributing them on the cream cheese. Fold up the sides and bottom, then lightly roll the tortilla. Seal the top with a dab of cream cheese. Cut in 2 pieces on the bias. Repeat with remaining tortilla and ingredients. |
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