- softened cream cheese - 240 Grams
- green onion or onion-cutter - 1 st. a spoon
- fresh parsley - 1 st. a spoon
- Basil leaves - 8 pieces
- Salt and pepper - To taste
- freshly squeezed lemon juice - 1 st. a spoon
- tortillas tortillas - 6 pieces
- Turkeys - 220 Grams
- carrots - 3 pieces
- cucumber - 1 piece
- a leaf of a green salad - 3 pieces
- avocado - 2 pieces
1. Chop the green onions, parsley and basil. Cut the turkey into very thin slices. Cut the carrots into strips. Remove the seeds from the cucumber and cut into strips. Slice the avocado. Mix the softened cream cheese with green onions, parsley and basil. Season with salt and pepper to taste and mix to a homogeneous consistency. 2. Lubricate a thin layer of cream cake tortillas. 3. Put the ingredients in the center of the tortillas. For rolls with turkey: lay in the center of a turkey, carrots and cucumber. 4. For rolls with salad: put in the center salad, carrots, cucumber and avocado. Let the vegetables go beyond the edges of the cakes. 5. Tightly roll the cake into a roll, wrap each roll with a plastic wrap and put in the refrigerator for one hour. 6. After the time has elapsed, remove the film, cut each roll in half, and then in half again. 7. Lay the rolls on the serving dish cut up.
Servings: 6-8