MEXICAN SUSHI
                                                  (or is that sushimi?)


          Cut tomato, green pepper, and pickled pepperocini
into long thin  slices. Drain. Spread sliced ham or 
prosciutto thinly with cream  cheese. Take a large flour 
tortilla, ( I like to heat it for a few  seconds in the 
microwave, to make it more pliable.) and starting
from one side lay out ham, pepper, tomato, pepperocini. 
(Remember, you are going to roll these up, don't lump 
everything together like  an enchilada, or it will fall apart.) 
Roll up tortilla. Dampen the  free end with water to help 
make it stick, but avoid sogginess. Refrigerate the rolls 
for a few  hours, then slice into 3/4 inch  sections. 
Arrange on platter. 
As a variation, for those who like it spicy, 
I spread a line of Thai curry paste inside. Try your own
variations. Be bold!