Yield: 40 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cream cheese; at room Temperature |
| ¼ cup | Roasted red peppers |
| ½ teaspoon | Lemon zest; grated |
| ¼ cup | Cilantro |
| 1 \N | Avocado |
| 2 teaspoons | Lime juice |
| ⅛ teaspoon | Salt |
| 5 \N | Flour tortillas |
| 3 ounces | Smoked salmon; thinly Sliced |
| 4 \N | Scallions; thinly sliced |
| 4 ounces | Smoked turkey breasts |
| \N \N | Radishes for garnish |
For cheese spread, process cream cheese, peppers, lemon zest and cilantro in food processor until smooth. Peel and pit avocado. Place in a small bowl and mash coarsely with a fork.
Stir in lime juice and salt. Working with 1 tortilla at a time, lightly moisten both sides with water. Spread about 3 tablespoons cheese spread on tortilla. Partially cover lower third of tortilla with ⅓ of salmon. Using ⅕ of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up. Repeat with 2 more tortillas and remaining salmon.
Repeat with remaining tortillas and turkey, placing turkey over two-thirds of each tortilla. Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours.
To serve, trim ½ inch from each end; discard. Cut each roll into 8 slices. Garnish with radishes.
Date: Tue, 25 Jun 1996 18:52:28 -0500 From: kreimer@... (Karen Reimer) Recipe By : Jan Nix/Regional American Cooking Southwest MC-Recipe Digest #130
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .