| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers, Dips and sp, Poultry |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Reduced-fat Caesar dressing; (thick and creamy) |
| 4 |
|
12-inch flour tortillas or lavash breads |
| 12 |
|
Leaves romaine lettuce |
| 2 |
c |
Chopped cooked turkey |
| 1 |
|
Jar (7-oz) roasted red peppers; drained |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Spread a generous 2 - 3 Tbsp Caesar dressing over entire surface of each
flour tortilla or lavash bread. Lay 3 romaine leaves on each tortilla,
pressing them gently into the dressing. Place turkey and roasted red
peppers equally on one half of each tortilla. Sprinkle cheese evenly over
the top of everything on tortillas.
Roll up each sandwich tightly like a jellyroll, starting with the turkey
side. Wrap individually and refrigerate for 1 hour. Before serving, cut
each wrap in halves, quarters, or 1 1/2-inch bite-size rounds.
Recipe by: The Oregonian's "Food Day"
Posted to MC-Recipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997
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