This is a great meal for those hot days when you don’t want to heat up the kitchen. They are also great with turkey, ham, chicken, or steak.
1 8 oz container Philly Garlic & Herb cream cheese
1 8 oz container Kraft Green Onion Dip
1 16 oz jar Old El Paso Salsa Con Queso (mild, medium, or hot, your choice)
1/2 pound thinly sliced roast beef
1/4 pound thinly sliced provelone cheese
2 small cans (2 oz?) sliced black olives
Kraft Zesty Italian dressing
shredded lettuce
thinly sliced red onion
4 large flour tortillas
Place the cream cheese, onion dip, and 1/2 of the salsa con queso in a bowl and stir until combined. This is a special spread that I made, and I use it a lot instead of mayo. If you want to make just enough for the wraps, just add equal amounts of each to a bowl and mix well
Divide the roast beef and provelone cheese into four equal portions. Microwave the tortillas on high, one at a time, for about 20 seconds, or until soft and pliable. Spread each tortilla with some of the cream cheese mixture. Then place the provelone cheese and the roast beef in the center on the tortilla. Add lettuce, olives, and red onions to taste. Finally, top with a small amount of zesty italian dressing and fold up wrap style. Add some chips and you have a quick and easy lunch that’s simply delicious. These are also great for party appetizers. Instead of using all of the vegetables, simply use the cream cheese mixture, the meat, and the provelone cheese. Spread the cheese and roast beef over the whole tortilla evenly, and then roll it up like a tube. Cut off the ends, and then slice into 1 inch pieces, using a toothpick to hold each one together. Enjoy!