Mexican Sandwich - cooking recipe

Ingredients

1 (6 oz.) container frozen avocado dip, thawed
1 (3 oz.) pkg. cream cheese, softened
8 oz. thinly sliced cooked roast beef or turkey
leaf lettuce
4 oz. (1 c.) shredded Monterey Jack cheese
alfalfa sprouts
salsa or taco sauce
6 (8-inch) flour tortillas, softened

Preparation

In small bowl, combine avocado dip and cream cheese; blend well.
Spread each tortilla evenly with avocado mixture to within 1/2 inch of edge.
Arrange slices of meat, lettuce, cheese and sprouts over avocado mixture.
Spoon on desired amount of salsa. If sandwiches are made ahead, omit salsa and spoon onto portions just before serving.
Roll up each tortilla; secure with toothpick.
Serve immediately or wrap securely in plastic wrap and refrigerate until serving.
Makes 6 sandwiches.