Turkey Calendula Roll-Ups
Calendulas (Calendula officinalis), also called pot marigolds, are cheery flowers that have had both culinary and medicinal uses for centuries. Throughout the ages, tinctures, oils, and salves made from calendula blossoms have been used to treat headaches and toothaches, and even to stop bleeding. In the 16th century, those who drank a potion made from marigolds were reputed to be able to see fairies! In mild climates, the calendula’s bright flowers paint gardens in infinite shades of orange and yellow almost year-round, and their dainty petals add a golden hue and tang to soups, grains, or scrambled eggs. German cooks commonly used calendulas in their soups and stews, which explains the nickname pot marigold.
- 8 ounces cream cheese, room temperature
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon horseradish
- 2 tablespoons sweet pickle radish
- 1 tablespoon sweet pickle juice
- 1 tart apple, peeled and finely diced
- 1 cup calendula petals
- 4 tortillas
- 8 ounces wafer-thin turkey or ham slices
- Calendula petals, for garnish
- 1 cup micro greens
In a bowl, combine the cream cheese, mayonnaise, horseradish, pickle relish, and pickle juice. Stir in the apple and calendula petals.
Lay a tortilla flat and spread the mixture evenly over the surface, leaving the edges free of filling. Cover with a layer of turkey and micro greens.
Roll up the tortilla jelly-roll style. Wrap tightly in plastic wrap and chill. Repeat. Roll-ups will keep up to 3 days refrigerated. To serve, cut diagonally into 1½-inch slices and garnish with more petals.
Copyright Kitty Morse, 2015
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