Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 8-inch flour tortillas
- 2 pckg (4 ounces each) herb-flavored soft spreadable cheese
- 12 oz SMOKED TURKEY BREAST SLICES
- 2 green onions minced
- 1/4 cup roasted red peppers drained and chopped fine
- =
Directions
Spread each tortilla with 1/4 of the cheese.
Divide turkey slices equally and layer over cheese, overlapping turkey slices slightly to cover tortilla.
Spread 1/4 of remaining cheese over turkey slices.
Sprinkle with chopped green onion and red peppper.
Roll up tortilla, jelly-roll style.
Place turkey tortilla rolls, seam-side-down, in self-closing plastic bag; refrigerate several hours or overnight.
To serve, trim edges and cut each turkey tortilla roll-up, crosswise, into 1/2-inch slices to form pinwheels.
If desired, arrange pinwheels on serving plate and garnish with red pepper slices in center.
NOTE: To keep flour tortillas soft while preparing the turkey rolls, cover with a slightly damp cloth.