Roast Beef Wraps
Ingredients
1 cup sour cream | ||
2 tbs horseradish | ||
1 tbs Dijon mustard | ||
8 flour tortillas | ||
30 fresh spinach leaves, stems removed | ||
10 roast beef slices | ||
1 cup sharp cheddar cheese, grated |
- Combine the sour cream, horseradish and Dijon mustard. Blend well until creamy.
- Spread mixture equally on each tortilla and layer on several spinach leaves.
- Place 2 slices of roast beef over spinach, then sprinkle on the cheese.
- Fold opposite edges of the tortilla toward the center over the filling, then begin rolling one of the open ends toward the opposite edge and roll tightly.
- Refrigerate for 2 hours.
- Before serving, slice each tortilla into 2 inch pieces or in half for larger appetizers.
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