I prepare a batch of these roll-ups on Sunday and pack them for my husband and kids’ lunches all week. They are fantastic to set out for gatherings.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 (8 ounce) packages fat-free cream cheese, softened
- 3 ½ tablespoons prepared horseradish
- 3 tablespoons Dijon-style mustard
- 12 (12 inch) flour tortillas
- 30 spinach leaves, washed with stems removed
- 1 ½ pounds thinly sliced cooked deli roast beef
- 8 ounces shredded Cheddar cheese
Instructions
- Beat the cream cheese, horseradish, and 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 or 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 1 inch sections, and arrange on a serving platter.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 1789 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I make this, but with a few modifications and additions. I use Fage Greek Yogurt instead of Cream Cheese. Easier to find than fat free cream cheese and has fewer ingredients. I also add strips of Pepperoncini, or other peppers, tomato and onions
Delicious and it didn’t take long. Not sure why it says 4 additional hours
I love these and exchange the roast beef for some Black Forest ham sometimes. So full of flavor Delicious!
Really yummy. They definitely taste better on day 2 but they start getting gummy fast past day 3.
I used sour cream and horseradish for sauce. Swiss cheese and beef slices on bread. Heated under broiler. Very good.
Made these for a red wine tasting. Everyone loved them. They are bite size and delicious. I did spend an extra 5 minutes desteming the spinach. I also followed someone else’s advice to trim the tortilla’s. Love this recipe and I plan to make it more this summer.
These were very good, They did not last long when they were put out at the table.. I did substitute 4 ounces of sour cream and 3 tablespoon of mayonnaise for one brick of cheese.
The horseradish makes these special. I made no changes and will make these again. One thing I always do when making tortilla pinwheels for appetizers is to trim the sides a little bit before rolling them up. Then I just take the trimmings (which are usually mostly just tortilla) and lay them diagonally across before rolling. This way you don’t wind up with two end pieces that are skimpy on the filling.
If I ever make this again, it will be with no horseradish or dijon mustard. I used less of each than the recipe called for, yet it was totally overpowering.
I used lettuce instead of spinach because I didn’t have any. These are awesome! Next time I might try on spinach tortillas and stay with the lettuce. Thanks for posting!
What did I do wrong? Made them the day before the game, wrapped in foil, in the fridge, then to the ice chest. At the game they were already soggy. Seemed like the horseradish watered down the cream cheese and made the tortillas soggy. It only got worse.
Family all loved it making them again our next party
I leave out the mustard and use ketchup. Sometimes do not use the cheese, Very tasty.
Made this for DH & I for lunch today. The recipe is very flexible. We enjoyed it and it was nice to have something diferent. Thanks for sharing.
I halved it, but other than that, I followed the recipe exactly. Actually I lie… I also used more spinach. I bought the bag of spinach leaves and 2 or 3 leaves per roll seemed so minimal! I used about 6 leaves per wrap. All other quantities followed. I made this for my teenage daughter’s lunch and crossed my fingers! She said she really liked it. I had one for lunch and I DEFINITELY enjoyed it. The final confirmation that earned 5 stars was this morning. My daughter left her project so I took it to a friend who’s at a later bus stop. She told me she told my daughter she’d trade her a box of Lucky Charms (a forbidden fave of hers!) for one of those “burritos” LOL! Awesome recipe, thank you!!
This was a quick and tasty recipe. I folded them up like a burrito, brushed them with olive oil and put them in a panini press for about 4 min. They tasted like something you would order in a restaurant.
Very good! I used regular cream cheese, and forgot to add the mustard. If you cut these in rounds they are great to bring to parties, I never have any leftovers.
Have made these several times now and they are always enjoyed.
Simple and very tasty! Made this for the Super Bowl party and it was a big hit! Thanks for sharing!
just really wasn’t that good, but it was easy.
4 stars only because I altered the recipe.I used horseradish sauce and iceburg lettuce because that’s what I had on hand. I made some with swiss and some with cheddar.Also had sliced red onion and sliced green peppers available. My family loved them.I cut them in half and we ate them right away without chilling them first.Definitely a keeper.