4 8-inch flour tortillas
16 slices ham (or 16 slices salami)
1 container spreadable cream cheese
2 tablespoons mayonnaise or 2 tablespoons salad dressing
1 tablespoon mustard
chopped fresh parsley (or a pinch of dried)
Place tortillas on flat surface.
In bowl, combine mayonnaise and mustard.
Spread each tortilla with thin layer of cream cheese.
Spread cream cheese with teaspoon or so of mayonnaise mixture.
Sprinkle with chopped parsley.
Top with slices of meat to cover tortilla (slices may overlap slightly).
Sprinkle with grated cheese.
Roll up each tortilla, jelly-roll fashion, being careful not to squeeze out filling.
Wrap each roll securely in plastic wrap.
Chill at least a couple of hours.
When ready to serve, slice each tortilla roll-up into 1/2-inch slices. I use an electric knife