10 Large Flour Tortillas Shells (10" - 12")
10 Slices Smoked White Turkey Breast (sliced very thin)
10 Slices Pepper Jack Cheese (mild)
8 oz. Cream Cheese (softened)
1/2 C. Mayonnaise
1 Tbsp. Finely Diced Chives
1/4 tsp. Salt
2 tsp. Parsley
1 1/2 tsp. Roasted Garlic
Whip cream cheese until soft and fluffy. To the cream cheese add mayonnaise, chives, salt, parsley and roasted garlic. Mix until smooth and easy to spread. Spread flour shells with about 3 tablespoons of cheese mixture. This depends on the size of the shell that are being used. Place turkey near the edge of one the sides and then place the pepper cheese on top of the turkey. Carefully roll the shell up and seal with plastic wrap. Put wrapped shells in the refrigerator for several hours until they are set. May be prepared the day before and may be kept several days if wrapped and sealed. When ready to serve cut into 1/4" slices, discard the end slices for presentation. Arrange slices on a serving tray and garnish with your favorite fresh vegetables or fruit.
- contributed by Paula O., Tempe AZ
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