Source: dLife

Turkey, Swiss cheese, and homemade vegetable cream cheese rolled in low carb tortillas, cut into bite sized pieces.

Servings

8 oz cream cheese , softened to room temperature
1 tsp crushed garlic
3 tbsp chopped scallions
3 chopped green bell peppers , finely chopped
3 tbsp shredded carrots
4 low carb tortilla (10-inch) , warmed to room temperature
6 oz skinless cooked turkey breast , thinly sliced
4 oz shredded Swiss cheese
12 red bell pepper rings , thinly sliced
1.33 cup Sprouts, alfalfa, fresh (or 24 tender fresh spinach leaves)

1 In medium bowl, beat cream cheese, and garlic with electric mixer.
2 Stir in scallions, green bell peppers, and carrots.
3 Cover bowl and refrigerate at least 2 hours.
4 Place tortillas on a flat work surface.
5 Spread 1/4 cup of vegetable cream cheese on each tortilla.
6 Place 1.5 oz. of turkey on bottom half of each tortilla within 1 inch of edge.
7 Sprinkle 1 oz. shredded Swiss cheese on top of turkey.
8 Place 3 red bell pepper rings on top of turkey and cheese on each tortilla.
9 Spread 1/4 of sprouts or spinach on top of red bell pepper rings on each tortilla.
10 Roll each tortilla tightly, starting at the bottom.
11 Cut 1-1/2" off ends of each tortilla. Discard.
12 Cut each tortilla into seven, 1" pieces (making 28 pieces total).
13 Serve immediately, or wrap in plastic and refrigerate for up to 3 hours.