1 package (12 ounces) pimiento cheese spread
3 tablespoons barbecue sauce
1 teaspoon smoked paprika
4 (10-inch) flour tortillas
1/2 applewood smoked bacon seasoned pork loin filet, cooked and finely diced
In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well. Divide cheese mixture between 4 tortillas; evenly spread on each tortilla. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days. Cut each tortilla into 1/2-inch slices. Serve with light drizzle of barbecue sauce.