3/4 cup (3 ounces) diced fresh mozzarella cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped pitted kalamata olives
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 teaspoon olive oil
1/4 pound thinly sliced pepper ham
16 asparagus spears, steamed and chilled (about 1/4 pound)
4 (8-inch) fat-free flour tortillas
Combine the first 6 ingredients in a medium bowl. Cover and chill 2 hours.
Arrange 1 ounce of ham and 4 asparagus spears on each tortilla. Spoon about 1/3 cup cheese mixture over the asparagus, and roll up.
--Adapted from Cooking Light magazine