Beef Tortilla Roll

Ingredients

Instructions

1. 1

   Soften 8 oz cream cheese. Mix with 2 tablespoons Greek yogurt, 1 grated garlic clove, 2 chopped scallions, 1 teaspoon horseradish, ½ teaspoon black pepper, ¼ teaspoon salt.

2. 2

   Lay 4 large flour tortillas flat. Spread each with a generous layer of cream cheese mixture, all the way to the edges.

3. 3

   Top each tortilla with thinly sliced deli roast beef (about 3 oz per tortilla), a few baby spinach leaves, sliced bell pepper strips. Keep ingredients in a thin layer.

4. 4

   Starting from the bottom edge, roll each tortilla tightly into a log.

5. 5

   Wrap each log in plastic wrap, twisting the ends to seal. Refrigerate at least 2 hours, ideally overnight.

6. 6

   Unwrap each chilled log. Trim ragged ends. Slice with a sharp serrated knife into ½-inch rounds. Arrange on a platter. Eat within 2 hours of slicing.