4 oz whipped cream cheese with chives
1/4 cup marinated artichoke hearts (in water), drained and chopped
1/2 tsp dried oregano
2 (10") flour tortillas
6 oz thinly sliced deli ham
4 oz sliced Swiss or provolone cheese
In bowl, stir together cream cheese, artichoke hearts, and oregano. Spread mixture evenly on tortillas. Divide ham and cheese evenly between them. Roll up tortillas tightly. Wrap in plastic wrap and chill, seam sides down, for at least 2 hours. Cut into 1/2 inch slices and serve. These can be made a day a head and will hold overnight.