Southwestern Roast Beef Wraps

1 container (8oz) light cream cheese spread
1 small jalapeno pepper, seeded and finely chopped
1 garlic clove, pressed
1/2 teaspoon ground cumin
1 large tomato, seeded and diced
1 firm ripe avocado, seeded and sliced
6 (8inch) flour or chili-lime tortillas
6-12 large romaine lettuce leaves
8 ounces thinly sliced deli roast beef
3/4 cup reduced fat shredded Colby & Monterey jack cheese blend

Place cream cheese in small batter bowl. Cut jalapeno pepper in half lengthwise using utility knife and remove seeds with cook's corer finely chop using food chopper. Add jalapeno pepper, garlic pressed with Garlic Press and cumin to cream cheese mix well using small mix n scraper.Cut tomato in half crosswise; remove seeds using Cook's Corer, and dice with Chef's Knife. Using Avocado Peeler, cut avocado in half lengthwise ; remove seed and cut flesh away from skin. Cut avocado flesh into slices. Using medium scoop top each tortilla with of cream cheese mixture; spread to within 1/4 inch of edge using small spreader. Cover with 1-2 lettuce leaves. Place two roast beef slices over lettuce. Grate 2 Tablespoons cheese over roast beef using Deluxe Cheese Grater. Top evenly with tomato and avocado.Roll up each tortilla tightly. To serve cut each wrap diagonally in half with Serrated Bread Knife. Serves: 6