Sponsored by


Prairie Sushi Made by Chef Franklin Dye

Don't let the name fool you! These tortilla rollups make a great snack or meal.
LITTLE ROCK, AR - Chef Franklin Dye with US Foods is taking a popular dish and making it with a twist today.

His Prairie Sushi has no fish or rice, but still makes a great meal or snack.

Here's how to make it:

Prairie Sushi


  • 8 ounces, weight Cream Cheese, Softened
  • 1 Tablespoon Chopped Green Onions Or Chives
  • 1 Tablespoon Minced Fresh Parsley
  • 8 whole Basil Leaves, Chopped (or Chiffonade)
  • Salt And Pepper, to taste
  • 1 teaspoon Fresh Lemon Juice
  • 6 whole Taco Sized Flour Tortillas
  • 1/2 pound Shaved Turkey
  • 3 whole Carrots, Peeled And Julienned
  • 1 whole Cucumber, Seeds Scraped Out And Julienned
  • 3 leaves Green Leaf Lettuce, Spine Removed
  • 2 whole Avocados, Sliced
Preparation Instructions

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.

Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side.

Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour.

To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.
Page: [[$index + 1]]
comments powered by Disqus