1 10 inch tortillas
1 4 oz. tub cream cheese with chives and onion
1/4 cup chopped, drained marinated artichoke hearts
2 tbsp. diced pimentos
1 tsp. dried oregano, crushed
6 oz. thinly sliced Black Forest Ham
4 oz. sliced provolone cheese
1 large romaine leaf, rib removed.

Stir together cream cheese, artichoke hears, pimento, and oregano in a bowl. Spread tortilla with cream cheese mixture. Arrange ham over cream cheese. Place cheese slices in the center and lettuce leaf next to cheese. Roll up tortilla.

Wrap in plastic wrap and chill, seam side down for 2 to 24 hours. To serve, cut into 1-inch thick slices.