TORTILLA-WRAPPED MEXICAN SANDWICHES|
6 oz. container frozen avocado
3 oz. pkg. cream cheese,
6 (8-inch) flour tortillas,
8 oz. thinly sliced cooked
roast beef or turkey
4 oz. (1 c.) shredded Monterey
salsa or taco sauce
In small bowl combine avocado dip and cream cheese;
blend well. Spread each tortilla evenly with avocado mixture
to within 1/2-inch of edge. Arrange slices of meat, lettuce,
cheese and sprouts over avocado mixture. Spoon on desired
amount of salsa. (If sandwiches are made ahead, omit salsa.)
Roll up each tortilla, secure in 2 places with toothpicks.
Wrap securely in plastic wrap; refrigerate until serving time.
Yields 6 sandwiches.
.PRTOPT1*SYSPRT QSYSPRT *LIBL
.PRTOPT2QBATCH *LIBL 000
.PRTHDG1 *LIBL NY
.PRTFTG1 *LIBL NY
.DCT US QENGLISH
.DCT RECIPE RPLIB
.PF 1 1 64N1N02 N
.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
.PF 6 1 64N1N07 N
.PF 7 1 64N1N04 N
.PF 8 11 63Y1N0O Y
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N
.PF 11 1 64N1N22 N
.PF 12 1 63Y1N07 Y
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