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|Roast Beef and Avocado Wraps|
"Even people who don't like or haven't tried avocados commonly like those wraps. They are in particular terrific for a summer lunch with a crisp salad."
- 1 (four ounce) package deal cream cheese, softened
- 1 teaspoon floor cumin
- 1 clove garlic, minced
- 1/8 teaspoon dried crimson pepper flakes
- 6 tomato and oregano tortillas
- 6 lettuce leaves - rinsed and dried
- 12 slices deli sliced roast pork
- 1 avocado, cubed
- 1 tomato, seeded and chopped
- 1 cup shredded Colby-Monterey Jack cheese
|Prep : 20M||Cook : 6M||Ready in : 20M|
- Mix the cream cheese, cumin, garlic, and chili flakes in a bowl till properly mixed.
- Spread a thin layer of the cream cheese aggregate over every tortilla, dividing calmly. Place a lettuce leaf on each tortilla, and pinnacle with two roast red meat slices. Sprinkle frivolously with avocado, tomatoes, and cheese. Starting at one stop, lightly roll up every tortilla into a tight tube. Slice in 1/2 diagonally and place pieces on 6 serving plates.
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