The beauty of roll-ups is that they can be made ahead of time and served later without suffering. To avoid soggy sandwiches, first layer the bread with the cream cheese and make sure all your ingredients are as dry as possible. In the winter, I opt to make these with roasted red peppers (those in a jar are just fine); tomatoes make a nice addition in the summer when they are ripe and reasonably priced.
| ||6 || oz. cream cheese (low-fat is fine) |
| ||4 || oz. feta cheese, patted dry (sheep’s-milk feta is best) |
| ||¼ || cup Kalamata olives, pitted, patted dry, and chopped |
| ||1 || Tbsp. dried oregano, freshly crumbled |
| ||4 || fresh lavash breads, each 9 by 12 inches in size |
| ||1 || bunch fresh spinach, washed and dried |
| ||4 || roasted red peppers, patted dry and thinly sliced |
| ||½ || small red onion, peeled and thinly sliced |
| ||4 || tomatoes, thinly sliced (optional) |
Look for lavash bread in the bread section of your grocery store, or at Trader Joe’s. Tortillas can be substituted, but they make for a chewier texture.