Tortilla Rollup Sandwiches

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These make up for a convenient (and, neat-to-eat) grab ‘n go kind of replacement sandwich for while ‘on the run’, or ‘going for a ride’.  This Summer, my daughter Paula got me started with making these, and she sent some with us for our trip from Utah to Portland, Oregon– oh-h-h-h, so good!  Instead of using the regular white kind of tortillas, she buys these that are 100% whole wheat with just 1.5 g fat, 8 g fiber, with 5 g protein– and are 9-10″ across.  Each tortilla makes one large/long ‘sandwich’, or two ‘small/shorters’.
  • Large flour tortillas
  • Cream cheese, whipped (or, mayonnaise, Miracle Whip, etc.)*  Lite versions work just fine!
  • Green lettuce and/or baby spinach leaves (I like ’em thick on mine!)  A thin/long slice of cucumber is great in these, too.  Pieces of green pepper?  Add what you like.
  • Deli ham slices (and/or, turkey, or beef, or chicken, or cheese, or  ???)
*Paula also introduced me to Beaver Brand Cranberry Mustard– it’s said to go great with turkey and other poultry meat.  But,…I like it with ham, also.
  1. Place tortillas on individual pieces of waxed paper, or Saran Wrap.
  2. Spread with the cream cheese, or salad spreads.
  3. Top with lettuce leaves, and meat/cheese of your choice.
  4. Roll up jelly roll-style.
  5. Wrap with the waxed paper/plastic wrap and keep chilled.
If you wish to use these for something more ‘fancy’ than a wrap kind of sandwich, cut into 1/2″ slices and serve on a plate lined with lettuce leaves.  Refrigerate left-overs promptly.

Source Recipe:

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