Italian Valley Wraps
Add zing to your sandwiches by using Valley Wraps instead of plain old bread. This Valley Wrap recipe brings a touch of Italy right to your home!
|1 sheet||Valley Lahvosh Wraps|
|4 ounces||Vegetable cream cheese|
|6 thin slices||Mortadella|
|¼ cups||Chopped cherry tomatoes|
|¼ cup||Chopped wax peppers|
|½ cup||Alfalfa sprouts|
|1 teaspoon||Dried oregano|
Apply softened cream cheese or other low-moisture spread on a sheet of Valley Wraps.
Add thin layer of remaining ingredients or your favorite meats and cheeses, using high-moisture items with care.
Tightly roll the Valley Wrap jelly-roll style, and wrap snugly in plastic. Allow an extra 6″ of plastic wrap for the ends, and twist to close.
Refrigerate at least 4 hours, preferably overnight, before serving. Leave Valley Wrap in plastic wrap until just before serving, and slice into individual servings.