Ingredients
1 lb roast beef , sliced thinly
8 oz Monterey Jack cheese, or cheddar cheese, grated
8 oz cream cheese, at room temperature
3 oz spinach leaves
3 oz red onions, thinly sliced
1 tbsp horseradish, prepared
½ tsp garlic powder
¼ tsp cayenne pepper
4 flour tortillas , large, or thin flatbreads
Salt and ground black pepper, to taste
Preparation
Combine cream cheese, horseradish, garlic powder, and cayenne pepper.
Season with salt and pepper then whisk until evenly incorporated.
Assemble your sandwich roll-ups by placing a sheet of cling film onto your working area.
Place either a flatbread or flour tortilla on it then spread roughly 2 tablespoons of cream cheese mixture per tortilla.
Roughly sprinkle ¾ ounce each of onions and spinach and 2 ounces of cheese around. Make sure to leave at least 3-inches of space from the side that is farthest away from you.
Layer roughly 4 ounces of roast beef slices on top of your vegetables.
Starting from the side that is closest to you, roll the bread tightly, then wrap and seal using the cling film.
Set aside in a chilled area for 4 hours but best if overnight and allow all your ingredients to “stick” to each other.
When ready, slice into roughly 1½-thick portions. Remove from the cling film, then serve with the sliced portions facing up.
