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High Rollers
By Sandra Woodruff
May 3, 2005, 08:49
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
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