| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Sandwich |
6 |
Servings |
INGREDIENTS
| 1 |
ct |
(6-oz) avacado dip; thawed |
| 1 |
pk |
(3-oz) cream cheese; softened |
| 6 |
|
8-inch flour tortillas; softened |
| 8 |
oz |
Roast beef and/or turkey; thinly sliced |
|
|
Shredded leaf lettuce |
| 1 1/2 |
c |
Shredded Monterey Jack cheese |
|
|
Alfalfa sprouts; optional |
|
|
Salsa |
INSTRUCTIONS
In a small bowl, combine avacado dip and cream cheese. Blend well. Spread
each tortilla evenly with dip mixture to within 1/2 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, http://www.erols.com/hosey.
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