Tortilla Rollups

4 oz. soft-style cream cheese
1/4 cup artichoke Parmesan spread
2 tsp. fresh oregano
2 tsp. fresh chives
2 10-inch flour tortillas
6 oz. sliced prosciutto or ham
4 oz. sliced Swiss or provolone

Make sure tortillas are at room temperature
In a bowl, combine cream cheese, artichoke spread, oregano, and chives.
Spread cream cheese mixture on the tortillas.
Divide remaining ingredients between tortillas.
Roll up tortillas
Cover and chill. seam sides down 2-24 hours.
Cut roll ups onto 1 inch thick slices.
Serve right after cutting.