Wrap-and-Roll Basil Pinwheels

[Guest guest]

Wrap-and-Roll Basil Pinwheels

 

3 7- or 8-inch flour tortillas

1 5.2-ounce carton Boursin cheese or one 5-ounce container semi

soft cheese with garlic and herbs

12 large fresh basil leaves

1/2 of a 7-ounce jar roasted red sweet peppers, cut into 1/4-inch

wide strips

4 ounces thinly sliced cooked Tofurkey or mock Ham

1 tablespoon mayonnaise or salad dressing

(can substitue vegayonnaise)

Fresh basil leaves (optional)

 

Directions

1. Spread each flour tortilla with 1/3 of the Boursin cheese or

semisoft cheese with garlic and herbs. Add a layer of the large

basil leaves to cover cheese. Divide roasted red sweet pepper strips

between the tortillas; arrange roasted red pepper strips over the

basil leaves 1 to 2 inches apart. Top with Tofurkey slices. Spread 1

teaspoon mayonnaise or salad dressing over the Tofurkey on each

tortilla. Roll up the tortillas tightly, into a spiral, enclosing

the filling. Wrap each roll in plastic wrap. Chill the tortilla

rolls in the refrigerator 2 to 4 hours to blend flavors.

 

2. To serve, remove the rolls from the refrigerator. Remove the

plastic wrap from the tortilla rolls; cut each of the rolls into 1-

inch slices (make diagonal slices, if desired). Garnish with the

remaining basil leaves, if desired. Skewer each of the cut tortilla

rolls on frilly picks or on short decorative skewers, if desired.

Makes about 24 pinwheels. Gret with fresh cold fruit on summer days!