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, .