Confetti Tortilla Spirals

Confetti Tortilla Spirals
By: Doris Christopher

1 pkg (8oz) cream cheese, softened
2 Tablespoons Dijon mustard
3 green onions, chopped
¼ cup zucchini, shredded
¼ cup carrot, shredded
6- 8inch flour tortillas
12-18 large fresh spinach leaves
1 jar (12oz) whole sweet roasted red peppers, drained and patted dry
1lb thinly sliced deli turkey

Mix together cream cheese and mustard in an electric mixer until well blended. Add green onions, zucchini, and carrot to cream cheese mixture, mixing well.

To assemble tortilla roll, place tortilla on Parchment paper. Spread each tortilla with about ¼ cup cream cheese mixture to within ½ of edge. Cover with 2 or 3 spinach leaves, pressing lightly into cream cheese mixture. Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible. Roll up tortilla lightly, jelly roll fashion. Wrap each securely in parchment paper. Refrigerate seam side down at least one hour; this will set the cream cheese mixture and make it easy to cut.

To serve, cut each roll crosswise into 1 inch slices, place on serving platter. Serve chilled.

Yields 30-36 slices