Roast Turkey, Sun-Dried Tomato and Basil Wraps

This recipe serves:  1 2 4

2 tablespoons cream cheese, low-fat whipped
2 teaspoons chopped sun-dried tomatoes or 1 1/2 sundried tomatoes, rehydrated and chopped
3 basil leaves, chopped
1 large whole wheat flour tortilla
3 ounces sliced smoked turkey breast
1 lettuce leaf, green leaf, bibb or romaine, shredded
1. In a small mixing bowl, combine the cream cheese, sundried tomatoes and basil.

2. Lay the tortilla out and spread 1 tablespoon of the cream cheese mixture in the center. Place the turkey on the tortilla and spread the remaining cream cheese mixture on top of the turkey. Sprinkle the shredded lettuce on the tortilla and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wrap can be stored in the refrigerator for up to 3 days.)

3. Cut the wrap in half on the diagonal and serve.

Serving Size: 1 wrap

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