These 7 minute roast beef tortilla wraps are going to be your new best friend. Why, you ask? Because they make a simple dinner, they make packing school and work lunches a breeze, and they make a stunning platter for a party or potluck. How often can you get those three rolled into one? Like, never. Not only that, but the spread has a tangy punch that leaves your taste buds begging for another bite. You’re definitely going to want to try this recipe!
I originally got this recipe from All Recipes, one of my favorite cooking magazines. They always have practical, no fuss dishes that I can rely on. They make it easy for me to want to try something new.
For these pretty pinwheels, start with a softened 8 oz package of reduced fat cream cheese and 1.5 tablespoons each of horseradish and Dijon mustard.
Mix it all together until it is creamy and smooth.
On a burrito-sized tortilla, spread on a heaping tablespoon of the cream cheese mixture.
Then layer some fresh spinach leaves on top.
Add 4 thin slices of roast beef and a handful of shredded sharp cheddar cheese. These tortilla wraps also taste great with turkey and mozzarella cheese.
Roll the tortilla wrap up nice and tight and then wrap it again inside a sheet of foil. It is helpful to put the foil wraps in the refrigerator for a little while so that the tortilla wrap stays rolled up once you remove the foil. Chilled tortilla wraps are also easier to cut. But if I am making these for my husband’s lunches, I just leave them in the foil and toss them in his lunch bag. How easy is that?!
When you’re ready to eat, simply remove the foil and cut one inch pieces. How pretty would these be on a platter for a baby or bridal shower? They are so tangy and crisp too! Decorate your platter with a few leftover spinach leaves and you’ll have an entree far more stunning and less expensive than one of those big trays from a supermarket.
Save this pin and follow me on Pinterest for more quick meal ideas or party food prep. You may also want to check out my easy 30 Minute Meals. Happy cooking y’all!
7 Minute Roast Beef Tortilla Wraps
Ingredients
- 8 oz reduced fat cream cheese softened
- 1.5 Tbsp horseradish
- 1.5 Tbsp Dijon mustard
- 6 Burrito sized flour tortillas
- 2 cups spinach leaves stems removed
- 24 thin slices roast beef about 1/2 to 1 lb
- 1 cup shredded sharp cheddar cheese
Instructions
- Mix cream cheese, horseradish, and mustard until smooth.
- Spread cream cheese mixture over flour tortillas.
- Layer spinach over the spread.
- Put 4 slices of roast beef on each tortilla and sprinkle cheese on top.
- Roll tortilla wraps tightly and then roll again in foil.
- Refrigerate until ready to serve.
- Cut each tortilla wrap in 1 inch pieces.
How long will they keep in the fridge without getting soggy? Wondering how many days of lunches I can make at once!
Try it with Apricot jam and cream cheese and one ham and provolone with spinach and red onion
That sounds delicious! Will do.
Would you still incorporate the horseradish with those alternatives? I’ve never had horseradish and hubby says he hates it!
It is a bit strong if you are not used to the flavor. I don’t think it is overpowering, but to someone who has never had it, you would definitely taste it. It is similar to wasabi but milder. Some dijon mustards have it as an ingredient. If you want to try something milder, you could do a simple cream cheese spread and that would be delicious too.
These look sooo yummy! I’m one month into school and already feel like I am running out of ideas for packing lunches! My kids probably wouldn’t eat them but my hubby definitely would!
Thanks for your always awesome recipes!
I do the same thing in Dan’s lunches. I just threw the whole foiled-wrapped tortilla in and badda bing, badda boom, lunch is served!