YIELD Makes 18 servings
|4||extra-large flour tortillas|
|1||package (3-1/2 ounces) soft cheese spread with herbs|
|1||bag (6 ounces) fresh baby spinach|
|8||ounces thinly sliced salami or ham|
|8||ounces thinly sliced Havarti or Swiss cheese|
|1||jar (7 ounces) roasted red bell peppers, drained and sliced into thin strips|
- For each tortilla, spread 2 to 3 tablespoons cheese all the way to edge. Layer evenly with 1/4 of spinach, meat and cheese. Place red bell pepper strips down center. Tightly roll up; slice off and discard rounded ends. Repeat with remaining tortillas and filling ingredients.
- Cut tortilla rolls into 1-1/2-inch slices; secure with toothpicks. To serve, stack slices in twos or threes on serving plate.
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