Tortilla Roll-ups
From Better Homes and Gardens New Cookbook, published by http://chronicle.augusta.com/, 12/04/96

4 ounces soft-style cream cheese with chives and onion
1/4 cup chopped, drained marinated artichoke hearts
2 tablespoons diced pimiento
2 teaspoons snipped fresh oregano or half-teaspoon dried oregano, crushed
2 10-inch flour tortillas
6 ounces thinly sliced, fully cooked ham or prosciutto
4 ounces sliced Swiss or provolone cheese
1 large romaine lettuce leaf, rib removed

In a bowl stir together cream cheese, artichoke hearts, pimiento and oregano. Spread cream cheese mixture on the tortillas.

Divide remaining ingredients between tortillas. Roll up tortillas. Cover and chill, seam sides down, 2 to 24 hours.

If using as an appetizer, cut roll-ups into 1-inch-thick slices, if using as a main dish, cut each one in half.

Makes four main-dish servings or eight appetizer servings.