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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wraps make a quick lunch for Marilou Robinson and her family. They favor turkey in their wraps, but almost any cooked or leftover meat can be used. If chili-flavor tortillas are not available, mix 1/2 teaspoon chili powder into the cheese mixture. For best results, use very fresh tortillas so they don't crack, and let them warm to room temperature before rolling. Ingredients:
1 package (8 oz.) nonfat cream cheese |
3 to 4 tablespoons tomato-based chili sauce |
4 chili-flavor or plain flour tortillas (about 10 in.), at room temperature |
2 cups finely slivered romaine lettuce |
3 to 4 cups skinned, shredded cooked turkey or chicken |
1/2 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
1 can (2 1/4 oz.) sliced ripe olives, drained |
Directions:
1. Smoothly mix cream cheese with chili sauce to taste.
2. Spread 1/4 of the cheese mixture evenly onto 1 side of each tortilla.
3. Down the center of each tortilla, spoon 1/4 of the lettuce, turkey, onions, cilantro, and olives.
4. Roll tortilla snugly to enclose filling, then cut each roll in half. If desired, stand rolls upright on flat end.
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