• Large tortillas
  • 2 package cream cheese
  • 1/4 c salsa
  • 2 T chopped green chilis (canned)
  • 1/2 lb sliced turkey
  • whole lettuce leaves
  • thinly sliced avacado
  • thinly sliced tomato


Add salsa and green chilis to softened cream cheese. Mixture should be salmon pink and chunky, but not runny. Spread mixture on a tortilla thinly, about 1/4" thick, covering the entire tortilla. On on side only, lay a slice of turkey to cover about 1/3 of the tortilla. Add a leaf of lettuce over the turkey, then a row of avacado slices (end to end from north to south) and tomato slices. Beginning from the side covered with the turkey and other ingredients, carefully roll tightly, jellyroll fashion. Wrap tightly in plastic wrap and refrigerate for several hours, up to overnight if they're left whole. Continue with the rest of the tortillas. Before serving, slice into 1/2" pieces. This concept is incredibly versatile. Flavor the cream cheese with a complementary flavor to the filling you choose. E.g., pesto cream cheese with provolone slices, sundried tomatos and pine nuts; horseradish cream cheese with roast beef, tomatoes and lettuce.

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Submitted 6/13/05.
Source: My Files
Submitted By: Amy Sallin
Amy's California Rolls