These roast beef, spinach, cheddar and horseradish wraps are easy enough to rustle up with any leftover Sunday roast beef. They fill quite a few lunch boxes at the start of the week!
2 people made this
450g light 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
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Directions Preparation: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 wrap to keep them tight. Store in the fridge.