Tortilla Rolls - cooking recipe

Ingredients

4 leaves romaine lettuce, shredded (optional)
1/3 c. mayonnaise
1 Tbsp. Dijon mustard
2 (10-inch) or 4 (6-inch) flour tortillas
8 slices bologna or other selected lunch meat
8 thin slices Provolone cheese

Preparation

Shred the lettuce.
Combine the mayonnaise and mustard; spread on the tortillas.
Arrange the bologna and cheese slices on top. Scatter shredded lettuce over cheese and roll up each tortilla like a jellyroll.
Cut into 1-inch slices and, handling carefully, lay flat on a platter.