| | Directions | | Spread cream cheese evenly over tortillas, covering completely. Arrange salami over cheese spread, covering bottom half of each tortilla. Top salami with coleslaw, bell pepper and lettuce. Roll up each tightly; wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour. To serve, trim off ends of each roll; cut each into 8 slices. |
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| Ingredients | | - |  | 1/2 cup light garden vegetable cream cheese spread (from 8 ounce container) |
| - | | 4 flour or tomatoe tortillas (10 inch) |
| - | | 3 ounces very thinly sliced salami (24 slices) |
| - | | 3/4 cup creamy coleslaw (from deli), drained |
| - | | 1/4 red bell pepper, cut into very thin strips (medium) |
| - | | 4 leaves leaf lettuce (large) |
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