MEDITERRANEAN WRAPS
Degree of Difficulty: 2
Makes 6 wraps or 6 dozen pinwheels

Roasted Red Pepper Mayonnaise, see recipe

3 cups thinly sliced romaine lettuce
1 16-ounce jar Chef's Harvest® Marinated Artichoke Hearts, drain, reserving marinade
2 Tablespoons drained capers
6 12-inch tomato basil tortillas*, warm according to package directions
12 ounce thinly sliced smoked turkey
6 ounce thinly sliced provolone cheese
3/4 16-ounce jar drained Chef's Harvest® Premium Roasted Sweet Red Peppers, sliced into 1/4-inch lengthwise strips
1 2.25-ounce can sliced and drained ripe olives

Make Roasted Red Pepper Mayonnaise (may be made several days ahead).

In a medium-size bowl, combine lettuce, 1/3 cup reserved marinade, and capers; toss to mix well.

For each wrap, spread 1 Tablespoon Roasted Red Pepper Mayonnaise on 1 tortilla, leaving a 2-inch border. Layer 2 oz. turkey, 1 oz. cheese, 1/2 cup lettuce mixture, 1/4 cup artichokes, 4-5 slices peppers, and 1 Tablespoon olives.

Fold in sides of tortilla and roll tightly from bottom up to form wrap. Cut in half diagonally and serve immediately.

For appetizers, make wraps as directed above, but do not cut. Roll tightly in plastic wrap or foil and refrigerate until thoroughly chilled, but no longer than 2 hours. At serving time, cut into 1-inch slices and arrange on a serving tray.

*Note: Tortillas come in various colors, flavors, and sizes. Mama Rossa suggests red (tomato and basil) or green (spinach and herb) for these wraps. These can be alternated and arranged beautifully on a platter or tray for parties or patio suppers.