Turkey Pinwheels With Roasted Vegetable Spread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 3 garlic cloves
- 1 tablespoon oil
- salt pepper
- 1 red bell pepper seeded and cut into slices
- 2 tomatoes, seeded and cut into chunks
- 1 medium zucchini sliced into circles
- 1 onion, sliced into half circles
- 1 (8oz.) package cream cheese softened
- 8 large flour tortillas (or any kind that you like i personally love the tomato herb tortillas)
- 1 lb turkey thinly sliced
- 1 lb cheese sliced (any kind that you like mozzarella, provolone, swiss, etc)
- Carbohydrate 10.1511 g
- Cholesterol 0 mg
- Fat 54.4020001095574 g
- Fiber 2.68799987792969 g
- Protein 1.7505 g
- Saturated Fat 7.0320600141855 g
- Serving Size 1 1 recipe (1090g)
- Sodium 161.322 mg
- Sugar 7.46310012207031 g
- Trans Fat 2.84305000525766 g
- Calories 528 calories
Preheat the oven to 400 degrees. Toss the vegetables with the oil, salt and pepper and distribute evenly on a large rimmed baking sheet.Roast in the preheated oven for about 30 minutes, until the vegetables are golden, some of the vegetables may even start to blacken. That's good.Pulse in a food processor to puree the vegetables. You may want to peel of the skin from the tomatoes and the pepper. It comes off really easily.Add the softened cream cheese and pulse to combine. Season with salt and pepper. You can also add minced fresh herbs. You can make this spread ahead of time. It's also great served on crackers, bagels, or as a dip.Spread about 1 -1/2 Tablespoon of it on a tortilla, place a few slices of turkey in the center and top with slices of cheese. Roll it up tightly.Repeat with the rest of the ingredients. When you have rolled up all the tortillas, slice them with a sharp knife into ½ - 1 inch pinwheels. You can make this ahead of time and refrigerate to store. Refrigerating will also held firm the wraps up and they are much easier to slice into pinwheels when they are cold.
