Appetizers : Finger sandwiches & cold canapés Last Updated: Apr 26th, 2009 - 17:18:39 High Rollers By Sandra Woodruff  Printer friendly page Yield: 36 appetizers 6 whole wheat or spinach flour tortillas (10-inch rounds) 1 cup plus 2 tablespoons light garlic-and-herb or vegetable-flavored cream cheese 12 ounces thinly sliced roasted turkey breast 6 ounces thinly sliced reduced-fat Swiss or provolone cheese 12 Boston lettuce leaves or 36 young, tender fresh spinach leaves 1/4 cup plus 2 tablespoons finely chopped black olives 14-ounce can artichoke hearts, well drained and chopped 18 thin rings red bell pepper 1. Arrange the tortillas on a flat surface, and spread each with 3 tablespoons of the cream cheese, extending the cheese to the outer edges. 2. Lay 2 ounces of sliced turkey over the bottom half only of each tortilla, leaving a 1-inch margin on each outer edge. Place 1 ounce of the cheese over the turkey. Arrange 2 lettuce or 6 spinach leaves over the cheese, and sprinkle with 1 tablespoon of olives. Top the olive layer with a quarter-cup of the artichoke hearts and 3 red bell pepper rings. 3. Starting at the bottom, roll each tortilla up tightly. Cut a 1 1/4-inch piece off each end and discard. Slice the remainder of each tortilla into six 1 1/4-inch pieces. Arrange the rolls on a platter and serve immediately. Or leave the rolls intact, wrap in plastic wrap, and refrigerate for up to 8 hours before slicing and serving. Nutritional Facts (per appetizer) Calories: 61 Carbohydrates: 5 g Fiber: 0.8 g Fat: 2 g Sat. Fat: 1 g Cholesterol: 14 mg Protein: 6 g Sodium: 96 mg Calcium: 68 mg GI rating: low Diabetic exchanges:  Count 2 pieces as 1/2 starch, 1 medium-fat meat © Copyright 2005 by eatsmarttoday.com Top of Page