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1/3 cup (85 ml) Dijonnaise sauce *
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2 whole wheat tortillas
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150 g garlic bologna, cut into sticks
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10-12 small sweet pickles, cut in 2 lengthwise
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100 g Havarti cheese, cut into sticks
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1 cup (250 ml) iceberg lettuce, shredded
*To make your own Dijonnaise sauce, simply mix together equal parts mayonnaise and Dijon mustard.