Cooking Directions

• Stir the cream cheese, picante sauce and onion in a medium bowl.
• Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.
• Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.

Ingredients

• 1 package (8 ounces) light cream cheese, softened
• 0.5 cup Pace® Picante Sauce
• 1 sliced green onion, chopped (about 2 tablespoons)
• 6  ( 8-inch) flour tortilla, warmed
• 1 cup shredded spinach leaves or shredded romaine lettuce
• 3 thin slices cooked turkey breast, cut in half
• 2 ounces  (about 1/4 cup) chopped pimiento or roasted red pepper