I was a little nervous about this recipe for my kids, since they can be rather picky. They all loved it, though, especially the garlic and herb cheese spread. They were even asking for seconds! If you need help pitting the cherries, I highly recommend getting a Cherry Pitter – it’s such a pain to do it by hand!
½ cup Dried tart cherries
¼ cup Garlic and herb cheese spread
10-inch Tortilla (we use whole wheat)
1/3 ounce Fresh spinach leaves
2 ounces Thinly sliced luncheon meat (we used turkey breast)
2 ounces Thinly sliced swiss cheese
Spread garlic and herb cheese evenly over the tortilla, spreading to the edges.
Sprinkle cherries over spread.
Place one layer of spinach leaves over the cherries, followed by a layer of luncheon meat and the layer of cheese.
Roll up each tortilla, jelly-roll style. Make extra tight, then wrap securely in plastic wrap.
Place in fridge for at least 2 hours, or overnight.
*for 1 tortilla
Notes: For my kids, I cut the rolls into 1-inch thick slices, so it was easier to eat without falling apart.
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