Wrap and Roll Basil Pinwheels Recipe
Ingredients
| Flour tortillas | 8 inch | |
| 1 5.2-oz. carton Boursin cheese or one 5-oz. container semisoft cheese with garlic and herb | ||
| Basil leaves | 12 Large | |
| 1/2 of a 7-oz. jar roasted red sweet peppers, cut into 1/4-inch strips | ||
| 4 oz. thinly sliced cooked roast beef, ham, or turkey | ||
| 1 tbsp. mayonnaise or salad dressing | ||
| Basil leaves | 4 | |
Directions
1. Spread each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese. Add a layer of the large fresh basil leaves to cover cheese. Divide roasted red sweet pepper strips between tortillas, arranging pepper strips over basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over meat on each tortilla. Roll up tortillas tightly, jelly-roll style, enclosing filling. Wrap each roll in plastic wrap. Chill rolls in the refrigerator 2 to 4 hours to blend flavors.
2. To serve, remove plastic wrap from tortilla rolls; cut each roll into 1-inch slices (make diagonal slices, if desired). If desired, skewer each cut tortilla roll on a frilly pick or short decorative skewer. Garnish with additional fresh basil, if desired.
2. To serve, remove plastic wrap from tortilla rolls; cut each roll into 1-inch slices (make diagonal slices, if desired). If desired, skewer each cut tortilla roll on a frilly pick or short decorative skewer. Garnish with additional fresh basil, if desired.
Chef
