ntantiques wrote:

>
>>Oh, I do this. I spread cream cheese on the large flour tortillas then
>>top with ham or smoked turkey and just a very, very thin spred of honey
>>or dijion mustard. Then you roll them and cut slightly on the diagonal.
>> A toothpick will help prevent them from unwrapping but if you pack
>>them tightly onto the serving plate you shouldn't have a problem. They
>>tend to be a huge hit for some reason. It boggles me because they are
>>so easy to make. These don't get soggy either.
>
>
> I've done them this way too and they're winners, but my fave is very
> thin sliced rare roast beef from the deli fanned over a thin layer of
> cream cheese mixed with creamed horseradish. I add a few of leaves very
> dry Bibb lettuce (spines removed), and a couple of good grinds of
> pepper (and a bit of paper-thin red onion if I'm feeling frisky), then
> roll tightly. Roll the roll up in plastic wrap and twist the ends.
> Chill for a while before slicing on the diagonal & allow warm to room
> temp before serving. They stay together nicely and everybody scarfs
> 'em.
>
> Nancy T
>
Those sound really good. I'll try that the next time. Thanks!