• Cooking Time:
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  • 2 flour tortillas (10 inch)
  • 1 package (8 ounces) cream cheese, softened
  • 1 container (4 ounces) crumbled blue cheese (1 cup)
  • 1/4 cup milk
  • 6 slices bacon, crisply cooked and crumbled
  • 2 tablespoons chopped fresh or 1 tablespoon freeze-dried chives
  • 1/4 teaspoon freshly ground pepper
  • 1 pound sliced cooked deli roast beef
  • 2 cups lightly packed spring salad greens mix or small lettuce leaves
  • 2 medium tomatoes, thinly sliced


  • Mix cream cheese, blue cheese, milk, bacon, chives and pepper.
  • Spread half of cream cheese mixture evenly over 1 tortilla
  • Layer half of roast beef, salad greens and tomatoes (in that order) on tortilla, leaving 4 inches at one side covered only with cream cheese mixture.
  • Beginning at side covered with fillings, roll up tightly.
  • Repeat with second tortilla, cream cheese mixture and fillings.
  • For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each end).
  • Cut remaining portion of each roll into 5 slices.
  • Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

Categories: Sandwich 
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