1-1/2 qt cooked white rice, chilled
1-#3 can OR 6 c cooked seasoned and spicy kidney beans, rinsed and drained
1-1/2 c roasted red peppers, diced
12 green onions, minced
1 tsp hot sauce
12 (12-inch) red chili or tomato herb flour tortillas
3 lbs ROASTED TURKEY BREAST, thinly sliced
In a bowl, toss rice with beans, red peppers, green onions and hot sauce; breaking up any clumps of rice.
Cover each flour tortilla with 4 ounces sliced turkey breast.
Divide rice and bean mixture between the 12 wraps. Spread the rice and beans over the turkey, leaving a 2-inch border.
Roll up from one unfolded edge to the other, keeping a tight grip on the filling and rolling snugly to keep it intact.
Wrap sandwiches in plastic wrap and refrigerate for up to 12 hours.
At service, slice in half on a slight diagonal.