I’m always looking for ideas for tasty foods that can be put together in advance. This is just one of those. The prepared wraps can be stored in the refrigerator for several days before slicing and serving. And, get this …they can be frozen! C’mon, folks. It doesn’t get much better than that.
You’ve heard me say this so many times …make these your own. The spread has a nice kick to it. If you’re a huge horseradish fan, then up the amount. You know who you are …you’re the one that likes to clear your sinuses with every bite.
It may seem as though you have an overabundance of spread, but you will easily use it all. Do your best to spread it evenly over each of the six tortillas.
You can give this a try using gluten-free tortillas. They’re a bit more difficult to work with since they aren’t quite as sturdy as the others. Also, it’s hard to find the larger burrito size gluten-free tortilla. But …where there’s a will, there’s a way. You can do it. If you find that you have to use smaller tortillas, just add one or two to the total so that the filling in each is similar to what is used in the original recipe.
So really. Look at how easy this is. Simply cover the dressed tortilla with fresh spinach, then layer on the roast beef, then the shredded cheese. The key to your success is to roll it as tightly as possible without tearing the tortilla.
Let’s talk some more about customizing these guys…
- Use any flavor tortilla you prefer. Spinach would be yummy and would make a lovely presentation.
- Instead of spinach leaves, use baby arugula or spring mix.
- Add some of your favorite micro greens.
- Not a fan of roast beef? Replace it with thinly sliced ham or turkey breast.
- Instead of cheddar cheese, try these with shredded provolone. Or shredded swiss.
- Vegetarian? Grill several large portabella mushrooms and red peppers. When cooled, be sure to drain them of excess juices. Then cut them in thin slices and layer them on the greens in place of the meat.
Lots of choices here, right? So many ways to make them yours.
Once the tortillas are filled and rolled, wrap each one tightly with plastic wrap. Give them at least one hour in the fridge. They are much easier to slice when they are cold. And they can hang out in the refrigerator for up to two days before serving.
When ready to serve, cut each roll-up into bite-size pieces. They are delicious just as they are. You can offer something on the side, if you like. Perhaps some flavorful aioli. Or some hearty Authentic Whole-Grain Mustard, as shown here.
make-ahead roast beef roll-ups with horseradish spread
Adapted from AllRecipes
- 8 ounces cream cheese, softened
- 2 tablespoons prepared horseradish (or grated fresh)
- 1 1/2 tablespoons Dijon mustared
- 6 (10-inch) flour tortillas (or gluten-free tortillas)
- 2 cups baby spinach leaves, stems removed (about 5 ounces)
- 12 ounces thinly sliced deli roast beef
- 1 cup shredded cheddar cheese (about 4 ounces)
In a medium bowl, mix the cream cheese, horseradish, and mustard until well blended.
Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Layer the roast beef and shredded cheddar on each, dividing evenly between the tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with plastic wrap to keep the rolls tight. Refrigerate at least 1 hour. They will keep in the fridge for up to 2 days.
Slice each roll into bite-size pieces and arrange on a serving dish. If desired, offer whole-grain mustard as a condiment.