TURKEY ROLL-UPS WITH PESTO AND SUNDRIED TOMATO
1/2 cup cream cheese, low-fat whipped
2 tablespoons refrigerated pesto with sun-dried tomatoes
4 large whole wheat flour tortillas
3/4 pound, thin sliced, smoked turkey breast
2 cups shredded romaine lettuce
1 cup chopped tomatoes
1/4 cup thinly sliced red onion or alfalfa sprouts
Combine cream cheese and pesto in small bowl; stir well.
Spread evenly over each tortilla.
Place turkey slices, lettuce, tomatoes, and red onion, or alfalfa sprouts over bottom third of tortillas, making sure ingredients don't touch edges.
Gently roll up tortilla to completely wrap around the filling.
Wrap tightly in plastic wrap. Refrigerate until serving time.
Cut in half and serve.
ROAST BEEF ROLL-UP WITH HORSERADISH SAUCE
2/3 cup low-fat sour cream or 1 (8-ounce) package nonfat cream cheese, softened
2 tablespoons bottled horseradish, drained
1 tablespoon Dijon-style mustard
5 (8-inch) whole wheat flour tortillas
fresh spinach leaves, stems removed
1 pound, thin sliced, deli roast beef
4 tablespoons crumbled blue cheese (optional)
Beat cream cheese or sour cream, horseradish and mustard in small bowl until smooth. Spread cream mixture evenly on each tortilla.
Arrange spinach leaves over cream cheese.
Place 2 slices roast beef over spinach.
Sprinkle with blue cheese if desired.
Roll each tortilla up tightly; wrap with plastic wrap.
Refrigerate at least 4 hours or overnight.
To serve, cut each tortilla in half or into 1-inch slices for appetizers.
*Notes: This is just a good beginning; you can't add too many fresh veggies if you want to eat healthy and I think tomatoes, red pepper slices, olives, shredded carrots, and more, would all be wonderful!
Close this window