Instructions: Add salsa and green chilis to cream cheese. Mixture should be salmon pink and chunky, but not runny. Spread mixture on a tortilla thinly, about 1/4" thick, covering the entire tortilla. On on side only, lay a slice of turkey to cover about 1/3 of the tortilla. Add a leaf of lettuce over the turkey, then a row of avocado slices (end to end from north to south) and tomato slices. Beginning from the side covered with the turkey and other ingredients, carefully roll tightly, jellyroll fashion. Wrap tightly in plastic wrap and refrigerate for several hours, up to overnight if theyre left whole. Continue with the rest of the tortillas. Before serving, slice into 1/2" pieces. This concept is incredibly versatile. Flavor the cream cheese with a complementary flavor to the filling you choose. E.g., pesto cream cheese with provolone slices, sundried tomatos and pine nuts; horseradish cream cheese with roast beef, tomatoes and lettuce.

amysis@hotmail.com. Lynns notes: Made this 9-25-97; used 8 sun-dried tomato halves, minced; 1/3 c. toasted chopped pine nuts; 2 tbsp. jalapeno pepper jelly; 1/3 cup chopped green onion-green part only. Omitted avocado and tomato and used thin sliced turkey and chicken. Next time Ill add cheese. This was easy to make, I did it early in the day, and it tasted great.

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