Turkey-Spinach Wraps

 

4

flour tortillas (8 to 10 inch), any flavor

1

cup Roasted Red Pepper Dip*

3

cups lightly packed baby spinach leaves

2

large plum (Roma) tomatoes, thinly sliced

1/2

lb thinly sliced cooked smoked turkey (from deli)

• 1 Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
• 2 Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
• 3 To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.