Beef, Bacon and Blues Wrap

 

2

soft cracker breads, 15 inches in diameter (from 17-ounce package), or 3 flour tortillas (10 inch)

1

package (8 ounces) cream cheese, softened

1

container (4 ounces) crumbled blue cheese (1 cup)

1/4

cup milk

6

slices bacon, crisply cooked and crumbled

2

tablespoons chopped fresh or 1 tablespoon freeze-dried chives

1/4

teaspoon freshly ground pepper

1

pound sliced cooked deli roast beef

2

cups lightly packed spring salad greens mix or small lettuce leaves

2

medium tomatoes, thinly sliced

• 1 Let cracker breads come to room temperature as directed on package. Meanwhile, mix cream cheese, blue cheese, milk, bacon, chives and pepper.
• 2 Spread half of cream cheese mixture evenly over 1 cracker bread. Layer half of roast beef, salad greens and tomatoes (in that order) on cracker bread, leaving 4 inches at one side covered only with cream cheese mixture. Beginning at side covered with fillings, roll up tightly. Repeat with remaining cracker bread, cream cheese mixture and fillings.
• 3 For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each end). Cut remaining portion of each roll into 5 slices. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.