4 large flour tortillas, assorted colors
1 (8-ounce) tub of whipped cream cheese
6 roasted red peppers, sliced 1/3-inch thick
3/4 pound thinly sliced turkey breast
12 thin scallion greens
- Thinly spread cream cheese on the tortilla.
- Top with a thin layer of red pepper strips, scallions and turkey, keeping the fillings a 1/2-inch from the edge of the tortilla.
- Roll tightly, and press to seal. If it is not sealing, stick toothpicks in every inch along the border.
- Slice roll in to pieces 3/4-inch to 1-inch thick and serve.