This recipe appeared in the Summer 2007 issue of Texoma Living!.
– 1 large package garden herb flour tortillas
– 1 lb. shaved smoked turkey
– 1 cup red pepper, diced
– 2-8 oz. tubs whipped cream cheese
– ¼ tsp. garlic powder
– ¼ tsp. lemon pepper
– ¼ tsp. cayenne pepper
In a medium bowl, mix cream cheese, red pepper, turkey and spices. Stir to blend. Lay a tortilla on a flat surface. Using a large spoon spread 3 tbsp. of cheese mixture onto the tortilla. Make sure you leave about 1/2-inch from the sides. Roll the tortilla as tightly as possible. Using a knife cut about 1-inch off of each side. Wrap tortilla in plastic wrap. Repeat process until all cheese mixture is gone. Refrigerate rolled tortillas overnight or for 3 hours before serving. Slice tortilla rolls into 1/2-inch rounds. Perfect for a brunch or a wine party with friends.