Serves 48

48 twelve inch wraps (ass¹t)
72 oz cream cheese
3 jars sun dried tomato pesto
6 lbs thinly sliced smoked turkey
3 lb Jarlsberg cheese or substitute (sliced thin)
1 1/2 cups pitted Kalamata olives (cut in half)
12 cups mixed baby greens or spinach

Add sun dried tomato pesto to softened cream cheese. Mix thoroughlyŠ

Place tortillas on work surface and spread with the cream cheese pesto leaving a 2" border around the edge. Add the other ingredients, in order, in the same way
one would put them on a pizza.

Fold up the sides and bottom then lightly roll the tortilla.
Seal the top with a dab of cream cheese to close.

Cut in half (optional) on the biasŠ.