Tortilla-wrapped sandwiches

Yield: 6 Servings

Measure Ingredient
1 carton (6-oz) avacado dip; thawed
1 pack (3-oz) cream cheese; softened
6 \N 8-inch flour tortillas; softened
8 ounces Roast beef and/or turkey; thinly sliced
\N \N Shredded leaf lettuce
1½ cup Shredded Monterey Jack cheese
\N \N Alfalfa sprouts; optional
\N \N Salsa

In a small bowl, combine avacado dip and cream cheese. Blend well. Spread each tortilla evenly with dip mixture to within ½ inch of the edges.

Arrange slices of meat, lettuce, cheese and sprouts over top of mixture.

Roll each tortilla, secure with 2 toothpicks, cover with plastic wrap and refrigerate until ready to serve. Before serving, slice into 1-inch slices.

May also be served as whole sandwiches. Serve with salsa.

Makes 6 servings. May be easily increased for a larger crowd.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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