This recipe was dug up in a Rachel Ray Magazine. Looking for a way to spice up lunch a bit. It did the trick. Even better the next day.
1/2 cup mayonnaise
1 scallion, finely chopped
1/3 cup fresh mint leaves, chopped (I omitted - not a fan of mint)
1 TBSP finely chopped chipolte chiles in adobo sauce
1 TBSP fresh lime juice
Four 10 inch flour tortillas
1 lb. deli-sliced smoked turkey
3 cups fresh spinach leaves
1 red bell pepper, thinly sliced
1. In a small bowl, combine the mayonnaise, scallion, mins, chipolte chiles and lime juice. Season with salt.
2. Heat a heavy pan - I used my cast iron skillet - over medium heat. Add 1 tortilla, cook for 15 seconds. Flip and cook for another 15 seconds. Transfer to a plate and cover with a dish towel. Repeat with the remaining 3 tortillas.
3. Spread each tortilla with 2 TBSP of chile cream and top with 1/4 of the turkey, spinach and red pepper, then roll up. Wrap in wax paper and fold ends to secure. Refrigerate. Cut in half and serve.