1 Package large tortillas
2 8 oz. pakage cream cheese, softened
1/3 cup mayo
2 Tbsp chopped green onion
¼ cups chopped black olives
2 (2.5 oz.) package sliced, pressed, cooked ham
Remove tortillas from refrigerator. Let stand at room temperature while preparing filling.
Combine cream cheese, mayo, onions and olives. Spread a thin layer of cheese mixture on
each tortilla. Arrange four ham slices over cheese. Tightly roll up each tortilla; wrap individual
rolls in plastic wrap. Refrigerate for 3 hours or overnight.
To serve, cut into ¾ inch diagonal slices.
Yields approximately 64 pieces.
To make “Ole Appetillas,” omit mayo and ham and add ½ cup salsa to cream cheese mixture
and continue as above.