Just in case you have forgotten, I like to eat! And some of my favorite things to eat come in the form of appetizers or “finger foods.”
Since I’ve started working more hours away from home, I haven’t been cooking as much. I’ve been trying to find recipes that can be put in the crock pot or put together quickly for lunch or dinner. That’s where these Turkey Avocado Roll-Ups come in!
The original idea for these came from a sandwich picture I saw online. There was no recipe, but I could see what the basic ingredients were, so I made up my own.
You will need:
Flour tortillas or flat bread (of your choice)
Some sort of spreadable cheese. I have used Garlic and Herb flavor and Jalapeno. I really like the kick that the Jalapeno gives these roll-ups, but use what you like! Also, if you are using the mini-wedges, it takes one per tortilla. Otherwise, about one tablespoon per tortilla.
Turkey (I use sun-dried tomato with the garlic and herb cheese and mesquite with the jalapeno.)
Red pepper, chopped
This recipe can make a lot or a little! If you just want a snack or quick lunch for yourself, use one or two tortillas. If you are making a bunch to share, use the whole pack (about 10) and cut into smaller pieces.
Spread cheese onto a tortilla.
Spoon mashed avocado down the middle and layer some chopped red peppers on top. The first time I made these, I just sliced the avocado and the pepper. It made it very messy to eat and almost impossible to cut without the ingredients sliding out!
Add a layer of spinach. Make sure the leaves are pretty dry. Nothing like a soggy snack!
Next, add some provolone cheese. A couple of slices torn in two is plenty. Unless you just love provolone cheese–then have at it! Also, if you use the thinly sliced, it will be easier to roll. I know this from experience!
Layer some turkey on top. This is the mesquite and I usually use about three slices on each tortilla.
Roll the tortilla as tightly as you can with all of that yummy goodness in there! When I make these as an appetizer, I usually roll them in plastic wrap and store them in the fridge for at least a couple of hours. They stay together better if you have time to do this. If you are in a hurry like I usually am, just use a toothpick to secure them after they are sliced!!!
Last, but not least, enjoy!
Madie Hodges says
Hey Beth! I have a quick question about your blog. Would you mind emailing me when you get a chance? Thanks!!
E-mail has been sent!