Turkey and Roasted Red Pepper Wraps with Tarragon Cream Cheese

This recipe serves:  1 2 4

1/2 cup cream cheese, low-fat whipped
2 tablespoons minced, sweet onion
1 tablespoon freshly chopped tarragon
4 large flour tortillas
3/4 pound sliced smoked turkey breast
4 slices roasted red bell pepper, from a jar
4 lettuce leaves, green leaf, bibb or romaine, shredded
For the tarragon cream cheese:
1. In a small mixing bowl, combine the cream cheese, onion and tarragon.

For the wraps:
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Place one slice of the roasted red pepper on each wrap. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

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

Serving Size: 1 wrap

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