Tortilla-wrapped sandwiches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | carton | (6-oz) avacado dip; thawed |
| 1 | pack | (3-oz) cream cheese; softened |
| 6 | 8-inch flour tortillas; softened | |
| 8 | ounces | Roast beef and/or turkey; thinly sliced |
| Shredded leaf lettuce | ||
| 1½ | cup | Shredded Monterey Jack cheese |
| Alfalfa sprouts; optional | ||
| Salsa | ||
Directions
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, .