Roasted Vegetable Turkey Pinwheels Recipes

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

Steps:

• Spread 2 teaspoons veggie cream cheese over entire surface of each tortilla. (Use green spinach and red sun-dried tomato tortillas to add color). Top cream cheese with 1/4 cup lettuce. Place 2 slices of turkey on 1/2 on each tortilla. Sprinkle 1 tablespoon shredded carrots on top of the turkey slices.
• Roll the tortillas starting at the edge where you placed the turkey.
• Use a serrated knife to cut roll into 1-inch slices. Arrange on a plate to serve.

Steps:

• Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
• Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
• Lay one of the tortillas on a clean work surface and add one of the romaine leaves to fit neatly on top. Place 2 slices of turkey next to each other, covering the lettuce. Spread 2 tablespoons of the cream cheese mixture over the surface of the turkey and line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrot just above the peppers. Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, turkey and cream cheese spread. Cut the wraps into 1-inch pieces, then pierce each segment with a toothpick or skewer from the outside of the tortilla through the seam on the bottom.

Steps:

• In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.