7 ounces Sun-Dried Tomatoes in oil
1/4 cup cream cheese, softened
2 (10 inch) burrito-size flour tortillas, warmed
4 slices smoked turkey breast
2 cups shredded romaine lettuce
1 cup chopped tomato
1/4 cup thinly sliced red onion or alfalfa sprouts
Combine cream cheese and two tablespoons of pesto in small
bowl; stir well. Spread evenly over each tortilla.
Place turkey slices, lettuce, tomato and red onion or alfalfa
sprouts over bottom third of tortillas, making sure ingredients
don 't touch edges.
Fold the bottom edge of tortilla toward the centre and gently
roll until tortilla is completely wrapped around the filling.
Wrap tightly in plastic wrap. Refrigerate for 15 minutes.
Cut in half.
Serves 2.
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