Hi Mary Ann - I made both of these and they're both good, although I think I like the Honey Ham one best, and it has a dipping sauce also. Let us know how your party went, and which one of these people liked the best! Enjoy!
HONEY HAM TORTILLA ROLL-UPS
1 - 4 1/4 oz. can Underwood Ham Spread
1 - 3 oz. pkg. cream cheese
1/4 c. crushed pineapple, well drained
1 Tbsp. chopped green onion
1 tsp. honey
4 - 8" flour tortillas
Beat with mixer the ham and cream cheese together until smooth. Stir in pineapple, gr. onions and honey. Spread 1/4 c. ham mixture on each tortilla shell to within 1/2" of edges. Roll up each tortilla starting from one edge. Wrap in plastic wrap and refrigerate 2 - 8 hours before serving.
To Serve: Cut each tortilla roll into 1/2" slices and arrange on platter. Makes enough to serve 8.
DIPPING SAUCE:
Mix 6 Tbsp. Mayo, 1/4 C. mustard and 2 Tbsp honey in small bowl

Recipe #2
SALMON TORTILLA ROLL-UPS
1 can (15 oz.) salmon, or 2 c. cooked salmon, flaked
(remove any bones or skin from canned salmon, drain)
1 - 8 oz. pkg. cream cheese, softened
4 Tbsp. medium salsa (can be mild, but hotter is better tasting)
2 Tbsp. chopped fresh parsley
1 tsp. dried cilantro
1/4 tsp. ground cumin (optional)
8 - 8" flour tortillas
In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin, if using. Spread about 2 Tbsp. of the salmon mixture over each tortilla, Roll up, wrap each one in plastic wrap, refrigerate for 2 - 3 hours. Slice each tortilla into bite-size pieces. Makes about 48 appetizers.