Southwest Tortilla Rolls

• 8 ounces cream cheese, at room
• 1/4 cup roasted and seeded poblano pepper (or canned green chilis)
• 1/2 teaspoon lemon zest, grated
• 1/4 cup cilantro
• 1 avocado
• 2 teaspoons lime juice
• 1/8 teaspoon salt
• 5 flour tortillas
• 3 ounces smoked salmon, thinly Sliced
• 4 scallions, thinly sliced
• 4 ounces smoked turkey breast
• radish (to garnish)

1. For cheese spread, process cream cheese, peppers, lemon zest and cilantro in food processor until smooth.
2. Peel and pit avocado. Place in a small bowl and mash coarsely with a fork.
3. Stir in lime juice and salt.
4. Tortilla prep:.
5. Working with 1 tortilla at a time, place on stove fire (gas) for a couple mins on low each side to get that grilled taste. Let it puff up and quickly turn to the other side. These are served cold so a fast warm on the tortilla is nice. Spread about 3 tablespoons cheese spread on tortilla.
6. Partially cover lower third of tortilla with 1/3 of salmon.
7. Using 1/5 of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up.
8. Repeat with 2 more tortillas and remaining salmon. Repeat with remaining tortillas and turkey, placing turkey over two-thirds of each tortilla. Wrap each roll in plastic wrap.
9. Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim 1/2 inch from each end; discard. Cut each roll into 8 slices.

cream cheese, pepper, lemon zest, cilantro, avocado, lime juice, salt, flour tortillas, salmon, scallions, turkey breast

Taken from www.food.com/recipe/southwest-tortilla-rolls-370796 (may not work)