Ingredients
4
oz cream cheese, softened
1/2
cup mayonnaise
1/4
cup finely chopped sun-dried tomatoes in oil
6
slices bacon, crisply cooked, crumbled
3
spinach- or tomato-flavored flour tortillas (9-inch diameter)
1
cup chopped seeded Italian plum tomatoes (about 3 medium)
1 1/2
cups shredded romaine lettuce
Preparation
In small bowl, mix cream cheese, mayonnaise and sun-dried tomatoes until well blended. Gently stir in bacon.
Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce; roll up tightly. Wrap each tortilla roll in plastic wrap; refrigerate 1 hour.
To serve, with serrated knife, cut each roll into about 1-inch-thick slices.
