Turkey Pesto Pinwheels

Ingredients

• 4 large leaves Romaine lettuce
• 2 ounces cream cheese, room temperature
• 1 Tbsp basil pesto (homemade or store-bought)
• 2 Flatout Flatbread Light Italian Herb wraps
• 8 large basil leaves
• 1/3 pound deli turkey
• 2 Tbsp sun-dried tomatoes (in oil), chopped

Instructions

1. Slice the center ribs out of each Romaine lettuce leaf. (Tip: This makes the pinwheels easier to roll later.)
2. In a small bowl, whisk together the cream cheese and pesto.
3. Spread the pesto cream cheese mixture evenly across the 2 flatbreads. (Tip: Make sure to spread the mixture all the way to the edge of the flatbread.)
4. Top each with lettuce, basil, sun-dried tomatoes and sliced turkey.
5. Starting with a long side, roll each flatbread up into a tight roll, squeezing gently as you roll.
6. Using a sharp knife, slice each roll into ½”-¾” slices. Use toothpicks to help hold each slice together.
7. Serve immediately, or cover and chill for up to 24 hours.  
8.     Recipe adapted from : spicedblog