Cream Cheese & Ham Tortilla Rolls
from the kitchen of Chef Paul Prudhomme
Makes 2 rolls, about 6-8 servings
4 ounces cream cheese
2 tablespoons lemon juice
3 tablespoons Chef Paul Prudhomme's Magic Salt Free Seasoning®
¼ cup marinated artichoke hearts, drained and finely chopped
4 ounces pimientos, drained and finely chopped
2 10-inch flour tortillas
6 ounces cooked ham, sliced thin
4 ounces provolone cheese, sliced thin
how to prepare
Combine cream cheese, lemon juice, Magic Salt Free Seasoning®, artichokes and pimientos in a mixing bowl. Layer each tortilla with the cream cheese mixture, ham and provolone. Roll the tortillas tightly and wrap in plastic wrap to hold the form. Refrigerate at least two hours before serving. To serve, cut rolls into 1-inch thick slices.
Serve with your favorite salsa.