Herb Cream Cheese and Turkey Rolls

8 ounces cream cheese ~ softened
1 tablespoon black olives ~ chopped
1 tablespoon green onions ~ chopped
1 tablespoon fresh parsley ~ minced
1 tablespoon fresh basil ~ chopped
Sea salt and freshly ground black pepper to taste
1 teaspoon fresh lemon juice
4 burrito size whole wheat tortillas
2 cups baby spinach
8 ounces roast turkey breast ~ shaved
1 cup shredded carrots
1 cucumber ~ julienned
1 yellow bell pepper ~ diced

Combine the cream cheese, black olives, green onions, parsley, basil, salt and pepper, and lemon juice in a small bowl. Stir to combine.

Spread the cream cheese in a thin layer over the tortillas. Lay the ingredients down in the middle of the tortilla: baby spinach, turkey, carrots, cucumber, and bell pepper.

Roll the tortillas as tightly as possible and wrap in plastic wrap. Refrigerate for an hour or overnight. To serve, unwrap and slice into 5 pieces per roll.

Yield: 20 rolls


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