10 flour tortillas (10 in diameter)
1 jar (7 oz.) Spanish, style green olives, drained & chopped
1 jar (7 oz.) roasted red peppers, drained & chopped
1 lb. very thinly sliced cooked roast beef
10 med. size lettuce leaves, washed & crisped

Dijon-Pepper Spread: In bowl stir until blended 1 large 8 ounce package cream cheese, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon black pepper.

Lay 1 tortilla flat; keeping remaining ones covered with plastic wrap to prevent drying. Spread tortilla with 1/10 of Dijon pepper spread. Leaving 1/3 of surface plain, evenly cover rest with 1/10 of olives, peppers, roast beef and 1 lettuce leaf.

Roll tortilla from filled side, so the sticky cheese section overlaps the tortilla and lightly seals the roll; wrap snugly in plastic wrap. Repeat for remaining rolls.