Ingredients:

  • 8 oz cream cheese, softened
  • 3 tbsp prepared horseradish, drained
  • 1 tbsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 4 large flour tortillas
  • 1 lb deli roast beef, thinly sliced
  • 2 cups fresh baby spinach leaves

Instructions:

  1. In a medium bowl, combine the softened cream cheese, drained horseradish, Dijon mustard, garlic powder, and salt. Use a rubber spatula to fold the ingredients together until the mixture is completely smooth and uniform in color.
  2. Lay a tortilla flat on a clean surface. Spread a generous, even layer of the horseradish mixture across the surface, leaving a 1/2 inch border around the edges.
  3. Arrange a layer of baby spinach leaves over the spread, followed by a layer of thinly sliced roast beef, overlapping the slices slightly for full coverage.
  4. Roll the tortilla tightly from one end to the other, applying firm pressure to ensure a dense cylinder.
  5. Wrap each log tightly in plastic wrap, twisting the ends to compress the roll further.
  6. Place the logs in the refrigerator for at least 1 hour to set.
  7. Remove plastic wrap and use a serrated knife to slice the logs into clean circles.