Southwest Tortilla Rolls - cooking recipe

Ingredients

8 ounces cream cheese, at room
1/4 cup roasted and seeded poblano pepper (or canned green chilis)
1/2 teaspoon lemon zest, grated
1/4 cup cilantro
1 avocado
2 teaspoons lime juice
1/8 teaspoon salt
5 flour tortillas
3 ounces smoked salmon, thinly Sliced
4 scallions, thinly sliced
4 ounces smoked turkey breast
radish (to garnish)

Preparation

For cheese spread, process cream cheese, peppers, lemon zest and cilantro in food processor until smooth.
Peel and pit avocado. Place in a small bowl and mash coarsely with a fork.
Stir in lime juice and salt.
Tortilla prep:.
Working with 1 tortilla at a time, place on stove fire (gas) for a couple mins on low each side to get that grilled taste. Let it puff up and quickly turn to the other side. These are served cold so a fast warm on the tortilla is nice. Spread about 3 tablespoons cheese spread on tortilla.
Partially cover lower third of tortilla with 1/3 of salmon.
Using 1/5 of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up.
Repeat with 2 more tortillas and remaining salmon. Repeat with remaining tortillas and turkey, placing turkey over two-thirds of each tortilla. Wrap each roll in plastic wrap.
Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim 1/2 inch from each end; discard. Cut each roll into 8 slices.