Tortilla Roll-ups

4 ounces soft-styled cream cheese with chives and onion
1/4 cup chopped, drained marinated artichoke hearts
2 tablespoons diced pimiento
2 teaspoons snipped fresh oregano (or 1/2 teaspoon dried oregano, crushed)
2 10-inch flour tortillas
6 ounces thinly sliced fully cooked ham or prosciutto
4 ounces sliced Swiss or Provolone cheese
1 large romaine lettuce leaf, rib removed, divided in half

In a bowl, stir together cream cheese, artichoke hearts, pimiento and oregano. Spread cream cheese mixture onto the tortillas. Divide remaining ingredients between tortillas. Roll up tortillas. Cover and chill, seam sides down, for 2 to 24 hours. Cut roll-ups into 1-inch-thick slices.

Makes 4 main-dish or 8 appetizer servings