Kid-Friendly: Turkey, Cream Cheese, and Basil Wraps on Sticks

Ingredients:

• 8 thin slices roast turkey (about 200 g)
• 1 large head of romaine lettuce
• 110 g whipped cream cheese
• 1 cup small spinach leaves, loosely packed
• 8 large leaves of fresh basil
• 4 wheat tortillas, 25 cm in diameter.
• 1 whole canned roasted bell pepper, cut into 1/4-inch strips (about 1/2 cup)
• 1 cup carrots, thinly sliced ​​into strips
• Additional device: toothpicks

Preparation:

1. Separate the four largest leaves from the outer part of the lettuce head, wash them thoroughly, and dry them carefully, being careful not to tear them. Trim the leaves at the base where they were attached to the root; the length should be about 22 cm. Use a vegetable peeler to trim the central rib to make the leaves easier to roll.
2. Combine the cream cheese, spinach, and basil in a food processor and process until smooth. Add 1/4 teaspoon coarse salt and a pinch of freshly ground black pepper.
3. Place one of the tortillas on a clean work surface and carefully lay one romaine leaf on top. Place two turkey slices next to each other, covering the lettuce leaf. Spread 2 tablespoons of the cream cheese mixture over the turkey and arrange a quarter of the roasted pepper along one edge. Just above the pepper, place 1/4 cup of shredded carrots.
4. Roll the tortilla tightly, starting at the edge with the pepper and carrot, with the vegetables in the middle. Place the roll seam side down. Repeat with the remaining tortillas, vegetables, turkey, and cream cheese. Cut the rolls into 2.5 cm (1-inch) pieces, then pierce each piece with a toothpick or skewer from the outside through the seam at the bottom.