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Smoked Turkey Wrap

Makes 8 Wraps

Ingredients

1 (8 ounce) package Voursin cheese, softened

1 tablespoon minced shallots or red onion

1/8 teaspoon white pepper

8 (12 inch) spinach tortillas

2 pounds smoked turkey breast, sliced thinly, deli style

2 ounces alfalfa sprouts

Using an electric mixer fitted with a paddle attachment mix the cheese, shallots and pepper together until well combined

Set aside until needed

Place a tortilla flat on a work surface

Spread evenly with the cheese mixture, be sure to spread the cheese all the way to the ends of the tortilla; the cheese will help seal the tortilla closed when it is rolled up

Divide the turkey into eight equal portions and place one portion in a single layer on half of the tortilla

Place a layer of sprouts on top the turkey

Roll up the tortilla tightly in a cylinder

Trip off and discard the loose ends

Repeat the process for the remaining wraps.

The wraps can be made a few hours in advance and kept tightly wrapped in plastic in the refrigerator

The can be cut into smaller sizes, for cocktail hors d’oeuvres, or in half for lunch- or dinner-sized portions

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Berghoff’s Creamy Ranch Dressing

Total Serving Size: 1 ½ cups

Individual Serving Size: 1 ½ tablespoons, 100 calories

Ingredients

½ cup low fat mayonnaise

1/3 cup low fat buttermilk

1/3 cup sour cream

2 tablespoons minced fresh parsley

2 tablespoons minced fresh chives

1 clove garlic, minced

1 teaspoon fresh lemon juice

½ teaspoon ground white pepper

½ teaspoon salt, or to taste

In a small bowl, whisk all the ingredients together

Place in a covered container and refrigerate for at least 2 hours before serving.

May be refrigerated, covered for up to 1 week.

www.berghoff.com