Rolled Garden Sandwiches
|Nonfat cream cheese||4 Ounce (At Room Temperature)|
|Nonfat yogurt cheese||1⁄3 Cup (5.33 tbs)|
|Chopped fresh herbs||2 Tablespoon|
|Scallion||1 , chopped|
|Garlic powder||1⁄4 Teaspoon|
|Whole wheat lavash||3 (Of 12 Inch Size)|
|No salt added turkey breast||9 Ounce, sliced|
|Low fat low sodium swiss cheese||4 Ounce, sliced|
|Shredded carrots||1⁄3 Cup (5.33 tbs)|
|English cucumber||1⁄4 , thinly sliced|
|Tomato||1 Large, sliced|
|Romaine lettuce leaves||3 Large, ribs removed|
In a small bowl, combine the cream cheese, yogurt cheese, herbs, scallions, and garlic powder.
Spread 2 tablespoons of the mixture on 1 lavash, covering the entire area.
On the end closest to you, place a third of the turkey in a thin layer and top with a third of the Swiss.
Top with a third of the carrots, a third of the cucumbers, and a third of the tomatoes.
Finish with 1 leaf of the lettuce, tearing it if needed so it extends to both ends of the lavash.
Tightly roll the sandwich away from you.
At a 45° angle, slice the sandwich roll into 6 equal-size pieces.
Repeat the layering, rolling, and slicing to prepare the remaining 2 sandwiches.