These are easy enough to rustle up on Sunday evening with any leftover roast beef. They fill quite a few lunch boxes at the start of the week!
5 people made this
450g cream cheese
3 1/2 tablespoons prepared horseradish
3 tablespoons Dijon-style mustard
12 soft tortillas
30 spinach leaves, washed with stems removed
650g thinly sliced cooked roast beef
225g grated Cheddar cheese
Method Prep:20min › Ready in:20min
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 foil or cling film to keep the wraps tight. Store in the fridge.