No Cook Mexican Layered Sandwich

Prep Time:15 Mins | Total Time:15 Mins | Makes:6

Pile on the fixin's! These stacked supper sandwiches are super-sized! Can you eat this sandwich without spilling a morsel?

1/2 pkg (334 g) Old El Paso* 8 Large Flour Tortillas (4 tortillas)

1/2 cup (125 mL) shredded lettuce (about 2 large lettuce leaves)

1/2 lb (250 g) thinly sliced cooked turkey

1/2 cup (125 mL) purchased guacamole

1/2 cup (125 mL) shredded Cheddar cheese

1/3 cup (75 mL) sliced black olives

1/3 cup (75 mL) chopped red pepper

1/3 cup (75 mL) sliced green onion

2 tbsp (25 mL) chopped fresh cilantro or parsley

1/4 cup (50 mL) sour cream

Old El Paso* Thick N' Chunky Salsa (optional)

Place 1 tortilla on serving platter. Top with lettuce, half the turkey and 1 tortilla.
Reserve 1 tbsp (15 mL) guacamole; spread remaining guacamole evenly over second tortilla. Sprinkle with half of the cheese, olives, red pepper and green onions. Sprinkle with cilantro or parsley.
Top with 1 tortilla and remaining turkey.
Top with remaining tortilla. Spread sour cream evenly over tortilla. Sprinkle with remaining cheese, olives, red pepper and green onion. Top with reserved guacamole.
Serve immediately or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with salsa.

Flour Tortillas

Kitchen Tip: Variation: Add 1/3 cup (75 mL) Green Giant* Frozen Peaches & Cream or Niblets* Whole Kernel Corn (cooked & rinsed under cold water to cool)Kitchen Tip: Variation: Add 1/3 cup (75 mL) Green Giant* Frozen Peaches & Cream or Niblets* Whole Kernel Corn (cooked & rinsed under cold water to cool)