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California Rolls
Browse the recipe California Rolls
YIELD Makes 4 servings
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INGREDIENTS
| 1 | cup reduced-fat ricotta cheese |
| 2 | (11-inch) flour tortillas |
| 1 | medium tomato, thinly sliced |
| 2 | cups stemmed, washed and torn fresh spinach leaves |
| 1 | cup chopped onion |
| 1/2 | teaspoon dried oregano leaves |
| 1/2 | teaspoon dried basil |
| 1 | cup alfalfa sprouts |
| 4 | ounces sliced turkey breast |
PREPARATION:
- Spread cheese evenly over tortillas to within 1/4 inch of edges. Layer tomato, spinach, onion, oregano, basil, alfalfa sprouts and turkey over 2/3 of each tortilla. Roll up tortillas. Wrap in plastic wrap; refrigerate 1 hour. Cut each rolled tortilla crosswise into 10 slices before serving.
This recipe appears in:
Roll-Ups & Quesadillas
NUTRITIONAL INFORMATION:
| Serving Size: | 5 rolls |
| Sodium | 233 mg |
| Protein | 16 g |
| Fiber | 2 g |
| Carbohydrate | 28 g |
| Cholesterol | 28 mg |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 17 % |
| Calories | 209 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 1-1/2 |