Salami Tortilla Rollups

1. 1

   Lay a tortilla on a flat work surface and spread one quarter of the cream cheese over the entire tortilla.

2. 2

   Arrange one quarter of the salami over the cream cheese, covering as much of it as possible.

3. 3

   Lay 2 pickle spears end to end on one side of the tortilla and tightly roll the tortilla around the pickle.

4. 4

   Roll the tortilla in plastic wrap and repeat with the remaining ingredients.

5. 5

   Refrigerate the rolls for at least 30 minutes.

6. 6

   Cut about 1 inch off of each end of the rolls and discard.

7. 7

   Remove the plastic wrap, cut the rolls into 1/2-inch-thick pieces, and place on a serving platter.

No additional tips available.