- Mi Rancho Simply Authentic Burrito Flour Tortillas
- Thinly Sliced Oven-Roasted Turkey Breast
- Whipped Cream Cheese
- Fresh Chives
- Cranberry Salsa or Cranberry Sauce
- Broad Leaf Lettuce
- Sliced Black Olives
“No Cooking Required!”
Chop fresh chives into 1/8” pieces and fold into whipped cream cheese. Whipped cream cheese should be taken out of the refrigerator 30 minutes prior to use.
Warm one Mi Rancho Mama’s Burrito Flour Tortilla in the microwave for 15 seconds. Place tortilla on a clean, flat surface.
Using a wide spreading knife, spread cream cheese mixture evenly across the entire tortilla in a thin layer.
Using a separate spreading knife, spread cranberry salsa (We used Savannah’s Cranberry Salsa!) thinly across only HALF of the tortilla closest to you.
Place two large slices of Turkey on the edge of the tortilla closest to you so that it covers the widest surface. Tear broad lettuce leaves ( only the soft part ) across tortilla covering the Turkey. Sparingly add sliced olives or other toppings like bell peppers, pimentos, etc.
Roll the tortilla and all the toppings away from you as tight as you can. Feed any “stray” toppings into the middle as you roll.
Roll the finished wrap in plastic wrap tightly. Place in refrigerator for at least 2 hours or overnight.
Just before serving, use a thin, sharp knife and cut the roll-ups into ¾” pieces. Place the Pinwheel Sandwiches on a serving platter that has been lined with some broad leaf lettuce.