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Make sure tortillas are at room temperature. In a bowl, combine cream cheese, artichoke spread, olive oil, oregano and chives. Spread cream cheese mixture on the tortillas. Divide remaining ingredients between tortillas, laying them on one 1/2 of the tortilla. Starting with the filling side, roll up tortillas. Cover and chill, seam sides down, 2 to 24 hours. Cut roll-ups into 1-inch-thick slices. Serve soon after cutting so the tortillas don’t dry out.
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