R B M U L E F D D R L M E A R F R E E C E R F C S T E R D E R D A P P R E A A E L R S S C I S N S T D N A O R L T R B A L M R C O N T A I N E R N A L M O E E R E F R I G E R A T E T P L R A M A A D R L L O R Z A R E A D L F U E F W E T E C S E C U R E D D N A A O U R C F R S E C I L S M E L R B S L L T I U R A L D C P O A W L D E N T F F L I I L N E R N R N A R I E I E I A S V D E L E T R R L H I B F I L Z C E E L B A E A A O O T T E R M O T O R B A D R N T R R A E L U O N E T I R T L E G S E R V E A D O R E T S A C F Y E A E O S D A E L T R K E B N M F K A P E E S T T E N E I D E M D O O S E C M E E S P Y N O O P S Y E L E T E S E S A L B TORTILLA-WRAPPED MEXICAN SANDWICHES (Word Search Version) Printed from COOKS.COM 6 oz. container frozen avocado dip, thawed 3 oz. pkg. cream cheese, softened 6 (8 inch) flour tortillas (warm in microwave - 10 seconds on high) 8 oz. thinly sliced cooked roast beef or turkey Leaf lettuce 4 oz. (1 c.) shredded Monterey Jack cheese Alfalfa sprouts Tomato salsa Combine avocado dip and cream cheese; blend dip. Spread each tortilla evenly with avocado mixture to within 1/2 inch of edge. Arrange slices of meat, cheese, lettuce and sprouts over avocado mixture. Spoon on desired salsa. Roll up each tortilla; secure with toothpicks. Serve immediately or wrap in plastic wrap and refrigerate. |