Ingredients

• 1 roasted red pepper
• 3 tablespoons whipped cream cheese
• 1 tortilla wrap,10-inch size
• 1 cup spring mix salad greens
• 2 ounces thinly sliced deli turkey
•  6 toothpicks

Preparation

1. Cut  red pepper into thin 1/4″ strips (about 10 strips).
2. Spread cream cheese evenly on tortilla wrap.
3. Layer with spring mix salad greens and turkey slices.
4. Space out roasted red pepper strips on top.
5. Grab the end tightly and start rolling.
6. Use toothpicks to hold the end in place (space out 4 to 6 toothpicks evenly along the edge).
7. Cut into 6 pieces. For neat appearance, cut small slices at both ends and discard.
8. Serve with cross section facing up.

Helpful hints

• Shredded lettuce can be used instead of spring mix. Spring mix gives a more intense color and flavor.
• Use low sodium peppers in a jar or can or roast a fresh pepper over a stovetop burner, place in a paper bag 5 minutes then remove charred skin before slicing.
• For summer flare, you can also add fresh mint, basil or cilantro for a more refreshing taste.
• Be careful not to overfill the wrap as it will make rolling more difficult.
• Serve on a dark or bright color serving plate to contrast the colors of the pinwheel .