Sun-dried Tomato Basil Pinwheels

I don't actually remember where I got this one from but as always it has my own modifications.

One package Sun-dried Tomato Basil or Jalapeno Cheddar Mission Tortilla Wraps

8 oz Cream cheese (whipped or softened)

2 packages Thin sliced ham or Mesquite turkey luncheon meat

2 bags Julienned sun-dried tomatoes (I don't recommend those that come in oil, get the dry ones in a bag)

Fresh basil

1 head red leaf lettuce

Prepare each tortilla by spreading a thin layer of cream cheese across one side to approximately a quarter inch from the edges. Lay down a row of meat across the middle of the tortilla. Sprinkle sun-dried tomatoes and chopped basil across the whole tortilla (not too much or the flavor will be too overwhelming). Place red leaf lettuce across one side of the tortilla parallel to the meat with its edges extending beyond the edge of the tortilla. Starting from the side with the lettuce, tightly roll the tortilla. After preparing all the rolls, refrigerate for up to one hour and then slice into 3/4 inch pieces.

Roasted Red Pepper Feta Bites

Recipe originally from the back of a Ritz cracker box

8 oz Athenos Tomato Basil Feta Cheese
1 red pepper, roasted and diced
2 tablespoons light sour cream
24 Whole Wheat Ritz crackers

In a small bowl mix crumbled feta, diced red pepper and sour cream. Scoop onto crackers and serve promptly.

Turkey & Spinach Pinwheels

Original recipe from KraftFoods.com

Ingredients:
1 package Mission Wraps tortillas (I suggest either Spinach Herb, Jalapeno Cheddar or Zesty Garlic Herb)
1 container Philadelphia Cracker Spreads (White Cheddar with Roasted Red Pepper or Pepperjack with Jalapeno)
Sliced turkey lunch meat (3 to 5 slices per tortilla, depending on the size of the slice)
Baby spinach leaves, washed and dried

Spread a tortilla with cheese spread. Put three to five slices of turkey over the center of the tortilla, spreading from one edge to the other. Cover the spread & turkey with spinach leaves, leaving one edge bare. Starting opposite the bare edge, roll tightly. Prepare all tortillas in this manner. Rolls may be refrigerated up to two hours before serving. When ready to serve, cut rolls into 3/4 in segments and arrange on a plate.

View the whole process step by step in photos