Deli Counter Tacos with Scallion-Ranch Cream Cheese

Name: Deli Counter Tacos With Scallion Ranch Cream Cheese Spread
Prep time: 20 min
Ingredients: ½ cup (4 ounces) softened cream cheese; ¼ cup (2 ounces) mayonnaise; 2 tablespoons Ranch seasoning powder (preferably Burlap & Barrel); 2 tablespoons brine from a jar of pickled pepperoncini peppers (preferably Cento); 1 scallion (minced, about 1 tablespoon); 2 4-inch street taco sized corn or flour tortillas; 2 slices deli turkey; 2 slices deli provolone; 1 tablespoon sliced pickled pepperoncini peppers; 1 tablespoon Scallion Ranch Cream Cheese Spread; 1 tablespoon sliced black olives; 2 Campari tomatoes (chopped about 1/3 cup); 1/3 cup chopped romaine

Recipe for deli counter turkey-provolone street tacos with creamy scallion ranch cream cheese spread. An easy, flavorful lunch or bento box recipe made with grocery store deli meats and cheese and fresh vegetables.

Turkey Provolone Deli Meat Tacos with special sauce, lettuce, pepperoncini, olives and tomatoes. Recipe and food photography by Jackie Alpers for The Silicone Kitchen.

Prep Time: 20

Cook Time: 0

Deli Counter Tacos With Scallion Ranch Cream Cheese Spread

Servings: servings

Author: Jackie Alpers

Cost: 3

Recipe for deli counter turkey and provolone street-tacos topped with the Scallion Ranch Cream Cheese Spread, lettuce, tomato, olives and pepperoncini.

Ingredients

Scallion Ranch Cream Cheese Spread

½ cup (4 ounces) softened cream cheese
¼ cup (2 ounces) mayonnaise
2 tablespoons Ranch seasoning powder preferably Burlap & Barrel
2 tablespoons brine from a jar of pickled pepperoncini peppers preferably Cento
1 scallion minced, about 1 tablespoon

Deli Street Tacos

2 4-inch street taco sized corn or flour tortillas
2 slices deli turkey
2 slices deli provolone
1 tablespoon sliced pickled pepperoncini peppers
1 tablespoon Scallion Ranch Cream Cheese Spread
1 tablespoon sliced black olives
2 Campari tomatoes chopped about 1/3 cup
⅓ cup chopped romaine

Instructions

Using a fork, whisk together the softened cream cheese, mayonnaise, ranch seasoning powder and pepperoncini brine until smooth and well combined, then stir in the minced scallion. Refrigerate in a sealed container until ready to use.
Tightly roll-up each slice of provolone inside a slice of turkey then nestle each of the rolls inside a street-taco sized tortilla. Fill one mini, round silicone baking cup with a tablespoon of pepperoncini, one with a tablespoon of Scallion Ranch Cream Cheese Spread, and one with a tablespoon of sliced olives. Fill one square silicone baking cup with chopped Campari tomatoes and the other with chopped romaine.
To assemble the deli tacos, distribute the Scallion Ranch Cream Cheese spread over the cold cuts by squeezing the baking cup. Then top with lettuce, tomatoes, olives and pepperoncini. Pick it up, make sure the taco remains upright, tilt your head to the side, take a bite and enjoy!

Course Main Course

Cuisine American, Jewish/American/Deli, Southwestern

Keyword Deli Cold Cut Tacos recipe, deli counter tacos recipe ideas, Deli counter Turkey and provolone tacos recipe, Deli tacos recipe, scallion and ranch flavored cream cheese, scallion ranch cream cheese spread, tacos made with deli meats and cheese

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