Turkey Spinach Wraps Recipes

TURKEY SPINACH WRAPS

Steps:

• .Spread tortillas evenly with cream cheese. Place 1/4 of the bell peppers evenly over cream cheese on each tortilla. then layer the spinach leaves tp within 1 in of top edge. Evenly layer turkey slices over spinach.
• Tighly rollup each tortilla from bottom edge.Wrap rolls individually in plastic wrap; Refigerate at least one hour but no longer than 24 hours.Trim uneven ends. Cut rolls into 1-inch slices. Arrange on platter.

SPINACH TURKEY WRAPS FOR 2

Steps:

• Spread 1/2 of the cream cheese over each tortilla.
• Sprinkle each with the garlic powder.
• Layer each tortilla with 3/4 cup of the spinach and equal amounts of the turkey, cheese, red pepper and onions.
• Top with remaining spinach.
• Drizzle with the ranch dressing.
• Roll up tightly jelly-roll style.
• Wrap in plastic wrap.
• Refrigerate until serving.

TURKEY-SPINACH WRAPS

Steps:

• Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
• Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
• To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.

MEDITERRANEAN SPINACH TURKEY WRAP

Steps:

• Chop up olives.
• Combine cream cheese, feta cheese, olives and oregano in bowl and mix.
• Evenly spread the mixture over entire tortilla.
• Place turkey over the cream cheese mixture on half of each tortilla.
• Place spinach leaves on top of turkey.
• To assemble just start with the side that is topped with the turkey and roll up tightly.
• Wrap each sandwich with saran wrap.
• Refrigerate wraps at least 1 hour.
• Before serving, unwrap, and trim of ends of each roll.
• Cut wraps into 3 sections.
• Cut each section on a slight diagonal into half.
• Wraps can be made a day ahead.
• Enjoy.

GREEK SPINACH-TURKEY WRAPS

Steps:

• In small bowl, mix cream cheese spread, feta cheese and olives. Spread evenly over tortillas, covering completely.
• Arrange turkey over cream cheese mixture, covering half of each tortilla. Top turkey with spinach leaves.
• Starting with topped side, roll up each tightly. Wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour.
• To serve, trim off ends of each roll; cut each into 3 sections. Cut each section in half on a slight diagonal.