3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 jar (4 oz) diced pimientos, drained and patted dry
1/4 cup sliced green onions
2 tablespoons chopped pickled jalapeño chiles
In medium bowl, mix cream cheese spread, mayonnaise, mustard, lemon juice, Worcestershire sauce, paprika, salt and red pepper. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with cheese, pimientos, green onions and jalapeño chiles. Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours. To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.