November 30, 2012
1 32-oz (910-gram) bag frozen chopped spinach
1/2 tsp salt
8 large regular or whole wheat wraps
3/4 cup mayonnaise
24 oz (680 grams) roasted red peppers
24 large slices smoked turkey breast
nonstick cooking spray
Defrost the spinach and drain, squeezing out any excess water. Add eggs and salt, mixing well. Set aside.
To assemble the wraps, smear about 1½ tablespoons of mayonnaise on each wrap, leaving a thin border around the edges. Divide the spinach mixture between the wraps, and spread evenly to cover. Place approximately 3 roasted red pepper halves, cut into wide strips, on top of the spinach mixture, spacing evenly. Top with 3 slices of smoked turkey, overlapping slightly.
Carefully roll up each wrap and slice into 1-inch thick rounds. Place rounds face up, on a greased cookie sheet and spray lightly with oil spray.
Bake at 350°F(180°C) for 30–35 minutes or until lightly browned.
Serve warm or at room temperature. (Tastes great cold too!)
This recipe originally appeared in the Family First supplement of Mishpacha Magazine.