Roasted Red Pepper Wraps

Been awhile since I've posted a recipe.  I think it's because we've been grilling so much all summer and veered away from all the cold weather soups and stews.  This is a recipe from Real Simple's current issue (October 2011) and is easy to throw together on a busy day.  

Here's what you need:

4 cups romaine or other lettuce
1 cup sliced roasted red peppers
Olive Oil
Red Wine Vinegar
Whole Wheat Tortillas
Cream Cheese
Sliced salami or Prosciutto (8 ounces)

Here's what to do: 

• Toss the lettuce and the roasted pepper ina  bowl with the oil and vinegar.  Season with salt & pepper
• Spread a thin layer of cream cheese on 4 tortillas
• Top with lettuce mixture and sliced salami or prosciutto

Other Notes:

• So... we are obviously not really vegetarians anymore!  Not exactly sure when the shift occurred but, yeah, I had some salami in the house (let's say it was leftover from our camping trip, shall we?  Because it's ok to buy some salami if you are camping.  For survival purposes) so this recipe worked well.   
• I had an orange pepper and a red pepper on hand and I roasted them myself.  Core and deseed them.  Put them skin side up on a roasting pan (or foil) and broil on high for a few minutes.  The skin should be charred.  Might even blacken all over.  No big deal.  Remove them from the oven and toss them in a paper bag to cool.  You can close the bag and leave it for a while if need be.  I roasted them during the boys' naps and then let them sit until I put the wraps together at dinner time.  When you are ready, peel the skin off the peppers and slice.
• I didn't have whole wheat tortillas so we used flour.  I warmed them slightly in foil in the toaster oven to soften them up a little before spreading on the cream cheese.
• Not counting the roasting of the bell peppers, I was able to pull this meal together in about 15 minutes, making a perfect weeknight meal with kids.  Neither of our boys touched the lettuce but the rest was well received.