About 2 dozen tortillas
About 1 1/2 lbs. each: ham, turkey, pastrami
About 16 oz. cream cheese
1 bottle Pace Picante Sauce (hot)
2 to 2 1/2 sliced white onions (or red)
5-6 tomatoes, sliced
5-6 avocados, sliced
1 butter knife
1 lg. spoon
Lots of patience

Prepare all ingredients ahead of time - in separate bowls. Spread some paper towels down on operating table. Sit down and begin:

Spread butter knife full of cream cheese onto tortilla - more or less - to taste. Layer meats, alternating, one of each, depending on thickness. Add a few sliced tomatoes, onions and avocados. Spread out one spoonful of Pace Picante Sauce.

Remember to start from left to right when adding ingredients, and only the top portion (tortilla side closest to you) should be covered with stuff. You will need to roll these like burritos, so you don't want to over fill them, or start them from the middle. You roll them once, pressing gently, then back it up, start the roll again and continue the roll across.

Finished products need to be placed in a baking PAN (glass preferably - PYREX) and refrigerated for at least 4-5 hours (longer is better!) !

Once they are chilled, you can slice them still in the pan. Then place a ROUND toothpick in each slice, lift out and place on serving platter. Try not to make the slices too large (or too small).

Practice makes perfect!! You will be by the time you're done!! Everything is approximate, because it depends on how much is put on each one. So you may have some left over tomatoes and no avocados, or vice versa.