4 white wraps (around 20cm)
⅓ cup light spreadable cream cheese
2 tbsp sundried tomato pesto
80 g fresh baby spinach leaves
1 medium avocado, thinly sliced
⅔ cup drained strips chargrilled red capsicum
400 g thinly sliced or shredded turkey breast (or any part of leftover turkey meat)
Salt and pepper, to taste
- Place wraps on a clean chopping board. Spread each wrap evenly with cream cheese. Spread pesto evenly across the centre of each wrap.
- Top with spinach leaves, avocado, capsicum and turkey. Season with salt and pepper. Roll up firmly to enclose.
- Wrap a strip of baking paper around the centre of each one. Secure paper with two pieces of string tied into a knot either side of the centre. Cut in half to serve.