Smoked Turkey and Roasted Red Pepper
Roll-ups

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

When I told my friend Catherine about the roll-up sandwiches that we used to sell at Café Central in Eugene, Oregon, she came up with this variation. Roll-ups can be made ahead of time, then served later with great success. To avoid soggy sandwiches, first layer the bread with the cream cheese and make sure all your ingredients are as dry as possible before layering them.

Ingredients

Steps

1. In the bowl of a food processor or a medium bowl, place the cream cheese and roasted red peppers. Pulse or mix until just blended. If the cream-cheese mixture seems soupy, set in the fridge to firm up for a couple of hours.
2. To prepare the lavash, dampen a dish towel or several paper towels and layer the lavash between layers of these barely damp towels. Set aside.
3. To prepare each roll-up, lay flat one of the lavash breads and spread it with a quarter of the cream-cheese mixture, leaving a half-inch border clear. Place a layer of sliced turkey over the cream cheese, then a layer of spinach leaves and sliced onions(if you are using them).
4. Starting on one side, roll up the sandwich, tucking in ingredients if necessary while you roll. Once the sandwich is rolled up like a burrito, trim off the ends, then cut the whole roll into halves (or thirds). Repeat with remaining lavash and ingredients. Serve or package for later, tightly wrapping each sandwich in plastic wrap.

Notes

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.

This content is from the Culinate Kitchen collection.