Mediterranean Spinach Turkey Wrap
photo by Charmie777
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
24 appetizers
ingredients
- 1⁄2 cup kraft cream cheese with chives and onions
- 1⁄2 cup feta cheese, crumbled (the sharper the better)
- 1⁄4 black olives
- 32 inches flour tortillas (spinach flavored preferrably)
- 4 ounces smoked turkey, thinly sliced
- 1 cup loosley packed thoroughly washed spinach leaves
- 1⁄4 - 1⁄2 teaspoon oregano
directions
- Chop up olives.
- Combine cream cheese, feta cheese, olives and oregano in bowl and mix.
- Evenly spread the mixture over entire tortilla.
- Place turkey over the cream cheese mixture on half of each tortilla.
- Place spinach leaves on top of turkey.
- To assemble just start with the side that is topped with the turkey and roll up tightly.
- Wrap each sandwich with saran wrap.
- Refrigerate wraps at least 1 hour.
- Before serving, unwrap, and trim of ends of each roll.
- Cut wraps into 3 sections.
- Cut each section on a slight diagonal into half.
- Wraps can be made a day ahead.
- Enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I get very tired of packing lunches for myself and my husband, so I am always on the lookout for something that is a little different. These were very tasty. I used sun dried tomato tortillas and I just layered all the fixings instead of mixing them since my husband requested his without olives. It was a very nice combination. Thanks for posting!
-
This was a very tasty wrap, but the feta and cream cheese mix was a little too overpowering for me. Next time, I think I might try adding some cottage cheese or something else to give it it's bulk, but still seem light. I can see this being an ideal appetizer cut into mini pin-wheels as suggested, but sitting down for an entire wrap--the flavors were just too heavy for me.
see 6 more reviews
Tweaks
-
Excellent flavors! I used regular roast turkey instead of smoked to cut back on the salt because my feta was pretty salty and the pitted oil cured black olives I used were saltier than canned ripe olives. I rolled in more spinach, as much as I could fit into the wrap. Put it in my daughter's lunch and she loved it.
RECIPE SUBMITTED BY
chef FIFI
United States