How to Make Gluten-Free Roll-Ups
The beauty of these gluten-free roll-ups is that each time you make them, you can vary the ingredients. You can substitute roast beef, American cheese, and watercress, or corned beef and Swiss cheese with mustard. Use thin tomato slices or banana pepper rings in place of the roasted peppers, or sliced pepperoncini in place of the banana peppers. Rice paper wraps are a nice exchange for the tortillas.
Preparation time: 10 minutes
Refrigeration time: 2 to 6 hours
Cooking time: None
Yield: 4 servings
10-inch gluten-free tortilla
1 tablespoon mayonnaise
2 ounces deli turkey breast, sliced thin
2 ounces provolone cheese, sliced thin
2 red peppers, roasted and sliced (or use canned, prepared red roasted peppers)
1 small cucumber, sliced very thin
1/2 cup baby spinach leaves
Spread the mayonnaise on one side of the tortilla.
Along one edge, layer the turkey and cheese on top of the mayonnaise.
Along that same edge, lay out the peppers and cucumber.
Sprinkle the spinach leaves over all.
Tightly roll up the tortilla. Wrap it in a damp paper towel, then in wax paper, and refrigerate for several hours.
When you’re ready to serve the roll-up, remove the paper towel and wax paper, and slice the tortilla into 8 slices.
Per serving: Calories: 135; Total fat: 6g; Saturated fat: 3g; Cholesterol: 26mg; Sodium: 291mg; Carbohydrates: 10g; Fiber: 1g; Sugar: 2g; Protein: 11g.