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- 4 ea. Armenian-style flatbreads, large or 14-inch burrito shells
- 4 oz. Flavored cream cheese
- 1 lb Peer corned beef, cooked, sliced thin
- 12 oz. Cole slaw, squeezed dry
- 2 Tomatoes, sliced thin
- 2 cups Iceberg lettuce, shredded
- 4 oz. Black olives, chopped
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Place flatbread on flat surface. Spread one half with flavored cream cheese. Place spread half in front of you with plain side facing away.
Starting at top on unspread portion of bread, make rows/layers across bread starting with corned beef, then cole slaw, tomatoes, sprinkle with olives and top generously with lettuce.
Be sure to stop 2/3 of the way down. The bottom covered with cream cheese is the sealing flap.
From the top, roll down the pinwheel compressing the lettuce to form a roll about 1 1/2-2" in diameter.
With the seam on bottom, slice with sharp knife into 1" lengths. Rolls can be made in advance. Cover with barely moist towel and plastic wrap.
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Flavored cream cheese - use mustard or dillweed, or both with softened cream cheese to make a savory spread. Use 2 tbs. of dill (or mustard) per 8 oz. of cream cheese.
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