Mexican Sandwich

• 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

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

avocado, cream cheese, beef, leaf lettuce, shredded monterey jack cheese, alfalfa sprouts, salsa, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051565 (may not work)