Ingredients
500 g cream cheese, softened
3½ tbsp prepared horseradish
3 tbsp WINE & PEPPER MUSTARD
12 x 300 mm flour tortillas
30 spinach leaves, washed
700 g deli roast beef, thin sliced
¼ tsp SIDS CRAZY SALT
250 g cheddar cheese, grated
Directions
Beat the cream cheese, prepared horseradish, SIDS CRAZY SALT and WINE & PEPPER MUSTARD together in a bowl until well blended.
Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
To serve for lunch, unwrap and slice into 2-3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 30 mm sections and arrange on a serving platter.
