Name: Amy's California Rolls
Ingredients: 6 Flour tortillas; (10"); 2 pk Cream cheese; softened; 1/4 c Salsa; 2 tb Chopped green chilis; (canned); 1/2 lb Sliced turkey; Lettuce leaves; Avocado; sliced thin; Tomato; sliced thin

It’s without doubt that the population of heaven is multi-ethnic. There are many places you can turn in the Bible if you wish to prove the sin of racial discrimination, but when we read those in heaven are from “every tribe and tongue and people and nation” (Rev. 5:9), it’s unmistakable that God’s does not judge one’s worth based upon a superficial distinction such as skin pigmentation. God looks at the heart. And He loves and welcomes all people who have a heart to do His will. We live in a world that likes to separate. In God’s economy the only separation seen is those with Christ and those without Christ. Ultimately, that is all that matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	California	Sandwiches, Wraps	6	Servings

INGREDIENTS

6		Flour tortillas; (10")
2	pk	Cream cheese; softened
1/4	c	Salsa
2	tb	Chopped green chilis; (canned)
1/2	lb	Sliced turkey
		Lettuce leaves
		Avocado; sliced thin
		Tomato; sliced thin

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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