These wraps became a summertime staple for us last year. I keep a batch in the refrigerator nearly every week. They make a quick and easy lunch on the run. My husband will grab one before he heads out to a baseball game. I packed them when we went to our film festival last year, making for an easy, inexpensive lunch one of the days.
Here are the ingredients:
1/2 c. softened cream cheese
1/2 c. softened feta
1/4 c. Kalamata olive spread
a few generous dashes of onion powder
good sliced turkey from the deli (not prepackaged national brand)
Mix together the room temperature cream cheese, feta (try to get out as many lumps as you can), Kalamata olive spread, onion power, snipped chives, chopped fresh oregano. (I love going to my garden and plucking the herbs I need).
Spread the mixture over all of a tortilla
Place a slice of turkey on one half of the tortilla.
Cover the turkey with spinach leaves
Starting with the turkey-spinach side, roll the tortilla as tightly as you can.
Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least two hours before eating.
They’ll last for a week in the fridge. So easy to grab and go.
The recipe makes as many wraps as it makes. It depends on how thick or thin you spread the cheese/olive/herb mixture. I usually get between five and seven wraps per batch. If you use larger tortillas, your yield will be less.