Roast Turkey, Sun-Dried Tomato and Basil Wraps
1/2 cup cream cheese, low-fat whipped
2 tablespoons chopped sun-dried tomatoes or 6 sundried tomatoes, rehydrated
10 basil leaves, chopped
4 large whole wheat flour tortilla
3/4 pound sliced smoked turkey breast
4 lettuce leaves, green leaf, bibb or romaine, shredded
In a small mixing bowl, combine the cream cheese, sundried tomatoes and basil.
Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
Cut the wraps in half on the diagonal and serve