4 oz. soft cream cheese
1/4 c. chopped drained artichoke hearts
2 tbsp. diced pimento
2 tsp. fresh oregano or 1/2 tsp. dried oregano
2 10 inch flour tortillas
6 oz. thin sliced ham
4 oz. sliced swiss cheese
1 large romaine lettuce leaf

In a bowl stir together cream cheese, artichoke hearts, pimiento and oregano. Spread cream cheese mixture onto tortillas. Divide remaining ingredients between the tortillas. Roll up tortillas. Cover and chill seam sides down for 2 to 24 hours. Cut roll-ups into one inch slices.