Turkey Tortilla Rollers
|Flour tortillas||8 (10 Inch Rounds)|
|Cream cheese||1 1⁄2 Cup (24 tbs) (Nonfat Or Reduced-Fat, Plain Or Garlic-And-Herb Flavor)|
|Thinly sliced turkey breast||1 Pound|
|Thinly sliced swiss cheese||8 Ounce (Nonfat Or Reduced-Fat)|
|Fat free ranch dressing||1⁄2 Cup (8 tbs)|
|Fresh tender spinach||48|
|Finely chopped black olives||1⁄2 Cup (8 tbs)|
|Thin sliced red bell pepper/Tomato||48|
1. Spread each tortilla with 3 tablespoons of cream cheese, extending the cheese to the outer edges. Lay 2 ounces of sliced turkey over the bottom half only of each tortilla, leaving a 1-inch margin on each outer edge. Place 1 ounce of sliced Swiss cheese over the turkey, and spread with 1 tablespoon of ranch dressing. Arrange 6 spinach leaves over the Swiss, and sprinkle with 1 tablespoon of olives if desired. Arrange 6 red bell pepper or tomato slices over the olive layer. Top with 1/4 cup of artichoke hearts.
2. Starting at the bottom, roll each tortilla up tightly. Cut a 1 1/4-inch piece off each end and discard. Slice the remaining tortillas into six 1 1/4-inch pieces.