| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Sandwich | 6 | Servings | |
INGREDIENTS
| 1 | 6-oz avacado dip thawed | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 379
Calories From Fat: 176
Total Fat: 20.1g
Cholesterol: 50.1mg
Sodium: 1232.3mg
Potassium: 334.6mg
Carbohydrates: 27.5g
Fiber: 2.5g
Sugar: 3.2g
Protein: 22.5g