4 (6") flour tortillas
1/2 c. soft style cream cheese
1 c. deli chicken or tuna salad
3 leaves iceberg lettuce
3-4 pimiento stuffed olives or pitted ripe
Olives, gherkins or cherry tomatoes (opt.)

Spread three tortillas with cream cheese. Top each with some chicken or tuna salad, then a lettuce leaf. Stack tortillas; top with remaining tortilla.

Cut stack into wedges to serve. Pierce each wedge with a decorative pick or a toothpick topped with olives, gherkins or tomatoes, if desired. Makes 3 servings.