Turkey Veggie Wrap

• 1 cucumber
• 1/4 cup fat free sour cream
• 1 teaspoon finely chopped roasted garlic
• 2 (11x7-inch) multigrain flatbreads
• 1 cup fresh spinach leaves, washed, stems removed
• 6 ounces sliced deli fat free turkey breast
• 4 (3/4-ounce) slices Land O Lakes Deli White American
• 1/4 cup shredded carrot
• 1/4 cup chopped red bell pepper

1. Peel 6 thin lengthwise ribbon-like slices from cucumber, using a vegetable peele,.
2. Set aside.
3. Combine sour cream and garlic in bowl.
4. Spread 1 side of each flatbread with sour cream mixture.
5. Top each flatbread with 1/2 cup spinach leaves, 3 ounces turkey, 2 slices cheese, 2 tablespoons carrot, 2 tablespoons bell pepper and 3 cucumber slices, leaving about 3 inches at top as filling will shift while rolling.
6. Roll up starting at bottom of 11-inch side; cut each wrap in half.
7. Secure with toothpicks.

cucumber, sour cream, garlic, flatbreads, fresh spinach leaves, deli, shredded carrot, red bell pepper

Taken from www.landolakes.com/recipe/1421/turkey-veggie-wrap (may not work)