Yield: 6 Servings
|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|
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, .