Crave a snack? Try this zesty, easy-to-prepare appetizer from Traci Claycomb of Vero Beach, Florida. “It’s a delicious, non-traditional way to use leftovers,” she notes.
- 1/2 cup shredded cooked turkey
- 3 tablespoons chopped green chilies, drained
- 2 ounces cream cheese, softened
- 1 tablespoon diced pimientos, drained
- 1 tablespoon minced fresh cilantro
- 1 tablespoon chopped ripe olives
- 2 teaspoons prepared ranch salad dressing
- 2 flour tortillas (6 inches), room temperature
- In a small bowl, combine the first seven ingredients until blended. Spread over tortillas. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Yield: 1 dozen.
Originally published as Southwest Turkey Spirals in Cooking for 2 Winter 2007, p8
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