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1
Special equipment: toothpicks
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2
Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves.
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3
Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long.
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4
Using a vegetable peeler, shave the center rib so the leaves roll up more easily.
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5
Set aside.
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6
Combine the cream cheese, spinach and basil in a food processor and puree until smooth.
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7
Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
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8
Lay one of the tortillas on a clean work surface and add one of the romaine leaves to fit neatly on top.
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9
Place 2 slices of turkey next to each other, covering the lettuce.
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10
Spread 2 tablespoons of the cream cheese mixture over the surface of the turkey and line up a quarter of the roasted pepper strips along one edge.
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11
Line up 1/4 cup of the shredded carrot just above the peppers.
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12
Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle.
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13
Place the wrap seam-side down.
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14
Repeat with the remaining tortillas, vegetables, turkey and cream cheese spread.
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15
Cut the wraps into 1-inch pieces, then pierce each segment with a toothpick or skewer from the outside of the tortilla through the seam on the bottom.
