4 leaves Romaine lettuce, about 2 c. shredded
1/3 c. mayonnaise
1 tbsp. Dijon mustard
2 (10") or 4 (6") floured tortillas (use extra thin, good quality tortillas or California cracker bread or soft lahvash)
8 slices bologna
8 thin slices provolone cheese

Shred the lettuce. Combine the mayonnaise and mustard and spread on the tortillas. Arrange the bologna and cheese slices on top. Scatter shredded lettuce over the cheese and roll up each tortilla like a jelly roll. Cut into 1" slices and, handling carefully, lay flat on a platter.