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A light and tasty appetizer.

Shrimp Rolls

1 (8-ounce) package cream cheese, softened
1 (9-ounce) jar shrimp sauce, divided use
4 ounces cooked shrimp, finely chopped
1/4 cup shredded Swiss cheese
1/4 cup seeded and finely chopped cucumber
2 tablespoons chopped green onion
4 (8-inch) flour tortillas

1. Combine cream cheese, 1/4 cup shrimp sauce, shrimp, cheese, cucumber and green onion in medium bowl; mix well.
2. Spread about 1/2 cup shrimp mixture onto each flour tortilla; roll up. Place filled tortillas, seam side down, in shallow dish. Cover; refrigerate for 2 hours or overnight.
3. Slice tortillas into 1/2-inch-thick slices; serve with remaining shrimp sauce.

Makes 40 appetizer servings.