Rolled Garden Sandwiches Recipe
Ingredients
| 4 ounces nonfat cream cheese, at room temperature | ||
| 1/3 cup nonfat yogurt cheese | ||
| Herbs | 2 Tablespoon, chopped | |
| Scallion | 1 , chopped | |
| Garlic powder | 1/4 Teaspoon | |
| 3 whole-wheat lavash (12" size) | ||
| Salt | 9 Ounce | |
| 4 ounces thinly sliced low-fat, low-sodium Swiss cheese | ||
| Carrots | 1/3 Cup (16 tbs), shredded | |
| English cucumber | 1/4 , thinly sliced | |
| Tomato | 1 Large, sliced | |
| 3 large leaves romaine lettuce, ribs removed | ||
Directions
In a small bowl, combine the cream cheese, yogurt cheese, herbs, scallions, and garlic powder.
Mix well.
Spread 2 tablespoons of the mixture on 1 lavash, covering the entire area.
On the end closest to you, place a third of the turkey in a thin layer and top with a third of the Swiss.
Top with a third of the carrots, a third of the cucumbers, and a third of the tomatoes.
Finish with 1 leaf of the lettuce, tearing it if needed so it extends to both ends of the lavash.
Tightly roll the sandwich away from you.
At a 45° angle, slice the sandwich roll into 6 equal-size pieces.
Repeat the layering, rolling, and slicing to prepare the remaining 2 sandwiches.
Mix well.
Spread 2 tablespoons of the mixture on 1 lavash, covering the entire area.
On the end closest to you, place a third of the turkey in a thin layer and top with a third of the Swiss.
Top with a third of the carrots, a third of the cucumbers, and a third of the tomatoes.
Finish with 1 leaf of the lettuce, tearing it if needed so it extends to both ends of the lavash.
Tightly roll the sandwich away from you.
At a 45° angle, slice the sandwich roll into 6 equal-size pieces.
Repeat the layering, rolling, and slicing to prepare the remaining 2 sandwiches.
Chef
