Preparation Time: 15 minutes :
Ingredients:
4 flour tortillas (8 to 10 inch), any flavour
1 cup Roasted Red Pepper Dip
3 cups lightly packed baby spinach leaves
2 large plum tomatoes, thinly sliced
½ lb thinly sliced cooked smoked turkey
Method:
Spread each tortilla
evenly with dip. Arrange spinach leave evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.
Ingredients:
4 flour tortillas (8 to 10 inch), any flavour
1 cup Roasted Red Pepper Dip
3 cups lightly packed baby spinach leaves
2 large plum tomatoes, thinly sliced
½ lb thinly sliced cooked smoked turkey
Method:
Spread each tortilla
evenly with dip. Arrange spinach leave evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.
