Ingredients
4
flour tortillas (8 to 10 inch), any flavor
1
cup Roasted Red Pepper Dip*
3
cups lightly packed baby spinach leaves
2
large plum (Roma) tomatoes, thinly sliced
1/2
lb thinly sliced cooked smoked turkey (from deli)
Preparation
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.
