3/4 lbs deli roast beef-thinly sliced
1 container (8 oz) cream cheese with chives and onion-softened
4 medium flour tortillias
1 cup seeded cucumber-finely chopped
2 can (4.5 oz each) ripe olives-chopped
Spread cream cheese evenly on one side of each tortilla. Top each with equal amounts of cucmber and olives. Layer roast beef over olives, leaving 1/2 inch border around edges. Roll up tightly. To serve; cut each roll in half crosswise.
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