Wrap and Roll Basil Pinwheels
|8 inch flour tortillas||3|
|Boursin cheese/1 container, 5 ounce semisoft cheese with garlic and herb||5 1⁄4 Ounce (1 Carton)|
|Fresh basil leaves||12 Large|
|Roasted red sweet peppers||3 1⁄2 Ounce, cut into 1/4 inch strips (1/2 Of A 7 Ounce Jar)|
|Cooked roast beef/Ham / turkey||4 Ounce, thinly sliced|
|Mayonnaise/Salad dressing||1 Tablespoon|
|Fresh basil leaves||4|
1. Spread each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese. Add a layer of the large fresh basil leaves to cover cheese. Divide roasted red sweet pepper strips between tortillas, arranging pepper strips over basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over meat on each tortilla. Roll up tortillas tightly, jelly-roll style, enclosing filling. Wrap each roll in plastic wrap. Chill rolls in the refrigerator 2 to 4 hours to blend flavors.
2. To serve, remove plastic wrap from tortilla rolls; cut each roll into 1-inch slices (make diagonal slices, if desired). If desired, skewer each cut tortilla roll on a frilly pick or short decorative skewer. Garnish with additional fresh basil, if desired.