Tortilla Roll-Ups

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom." — Barbara Costikyan

Tortilla Roll-Ups - Serves 4-6 (so double it)

New Mexican chiles are rather mild, so add more or less chile to the avocado mixture to taste. Or substitute jalapeños or canned chipotle chiles, which are smoked, dried jalapeños. Watch it though — a little bit packs a big wallop!

Ingredients: 2 ripe avocados, peeled, sliced thinly Juice of 1/2 lemon, or more to taste, 1/2 New Mexican chile, chopped, or to taste, 1/2 teaspoon salt, 6 flavored 8-inch tortillas (i.e., spinach, tomato) 1/4 cup low-fat or regular mayonnaise, 1/4 pound baby lettuces, 1/4 pound deli turkey, shredded, 1 cup shredded Mexican cheese blend, 2 tablespoons roasted, salted sunflower seeds.

1. Process avocados in food processor with lemon juice, chopped chile, and 1/2 teaspoon salt until smooth.

2. Line up tortillas and spread with a thin layer of mayonnaise. Follow with a layer of avocado mixture. Place a small handful of lettuce on top, followed by some shredded turkey, a sprinkling of cheese and sunflower seeds, and a little salt.

3. Roll up tortillas, close with toothpicks, and cut into two or three pieces. If you are not serving immediately, don't cut them. Cover with damp paper towels to keep moist. Tortillas can be refrigerated for several hours. Cut into sections just before serving.

I think we are going to have these for dinner tonight - a perfect recipe for a hot summer day.