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Method
Lay tortillas flat and distribute 1-1/2 ounces spinach evenly over the surface of each tortilla.
For each sandwich, place 2 ounces each of turkey and Provolone and 1 ounce prosciutto over the spinach.
Top each with 1 ounce red peppers. Drizzle with oil and vinegar to taste.
Roll tortillas snugly into wrap sandwiches and cut in half to serve.
Recipe Courtesy of The National Turkey Federation.
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