1 6 ounce container avocado dip
3 ounces cream cheese
6 8 inch tortillas
8 ounces cooked roast beef
leaf lettuce
1 cup grated Monterey Jack cheese
alfalfa sprouts
red onion slices for garnish
Combine dip and cream cheese. Spread each tortilla within 1/2 inch of edge of tortilla. Arrange meat, lettuce, cheese and sprouts on top. Wrap tortilla. Serve with red onions on side. Makes 6 sandwiches.
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