4 (8-12) inch flour tortillas
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
1/4 tsp. pepper, coarsely ground
2 green onions, minced
1/2 c. green pepper, finely chopped
1 lg. tomato, thinly sliced
1 med. cucumber, thinly sliced
Pitted black olives; optional
8 lg. lettuce leaves, washed and dried
1/2 to 3/4 lb. thinly sliced lunch meat, such as turkey, chicken, ham, etc.

In small bowl, blend cream cheese, milk, green onion and green pepper, and coarsely ground pepper. Evenly distribute mixture on the four tortillas. Then layer lunch meat on top of cream mixture, 1 lettuce leaf, tomato slices and cucumbers slices. Carefully roll up tortillas, jelly-roll style, as tight as possible, using caution not to tear tortilla.

Place on platter and wrap up airtight and chill for two hours. With a sharp knife, cut off roll ends. Cut each roll into one inch slices. Arrange on platter with balance of lettuce leaves and garnish with black olives. Makes approximately 3 dozen.