Cream Cheese And Ham Tortilla Rolls - cooking recipe

Ingredients

4 oz. cream cheese
2 Tbsp. real lemon juice
3 Tbsp. Chef Paul Prudhomme's salt-free seasoning
1/4 c. marinated artichoke hearts, drained and finely chopped
1 (4 oz.) jar pimentos, drained and finely chopped
2 (10-inch) tortillas
6 oz. cooked ham, sliced thin
4 oz. Provolone cheese, sliced thin

Preparation

Combine cream cheese, lemon juice, seasoning, artichokes and pimentos in mixing bowl. Layer each tortilla with cream cheese mixture, ham and Provolone. Roll tortillas tightly and wrap in plastic wrap to hold form. Refrigerate at least 2 hours before serving. To serve, cut rolls into 1-inch thick slices.