Stop at the deli for chicken or tuna salad; spread cream cheese and lettuce on flour tortillas to make 
an old favorite in a new shape.

Ingredients
4  7- to 8-inch flour tortillas
1/2  cup tub-style cream cheese
1  cup deli chicken or tuna salad
3  leaves iceberg lettuce
3  to 4 pimiento-stuffed olives, pitted ripe olives, gherkins, or cherry tomatoes (optional)

Directions
1. Spread three tortillas with cream cheese. Top each with some chicken or tuna salad, then a lettuce leaf. Stack tortillas; top with remaining tortilla. 

2. Cut stack into wedges to serve. Pierce each wedge with a decorative pick or a toothpick topped with olives, gherkins, or tomatoes, if desired. Makes 3 servings.  

Source:  Better Homes & Gardens