INGREDIENTS

INSTRUCTIONS

Add salsa and green chilis to cream cheese. Mixture should be salmon pink
and chunky, but not runny. Spread mixture on a tortilla thinly, about 1/4"
thick, covering the entire tortilla. On on side only, lay a slice of turkey
to cover about 1/3 of the tortilla. Add a leaf of lettuce over the turkey,
then a row of avocado slices (end to end from north to south) and tomato
slices. Beginning from the side covered with the turkey and other
ingredients, carefully roll tightly, jellyroll fashion. Wrap tightly in
plastic wrap and refrigerate for several hours, up to overnight if they're
left whole. Continue with the rest of the tortillas. Before serving, slice
into 1/2" pieces. This concept is incredibly versatile. Flavor the cream
cheese with a complementary flavor to the filling you choose. E.g., pesto
cream cheese with provolone slices, sundried tomatos and pine nuts;
horseradish cream cheese with roast beef, tomatoes and lettuce. Formatted
by Lynn Thomas dcqp82a@prodigy.com. Recipe from Amy Sallin
amysis@hotmail.com. Lynn's notes: Made this 9-25-97; used 8 sun-dried
tomato halves, minced; 1/3 c. toasted chopped pine nuts; 2 tbsp. jalapeno
pepper jelly; 1/3 cup chopped green onion--green part only. Omitted avocado
and tomato and used thin sliced turkey and chicken. Next time I'll add
cheese. This was easy to make, I did it early in the day, and it tasted
great.
Recipe by: Amy Sallin
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on
Apr 30, 1998

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