Serves: 5
Total Calories: 378
Yield: 24 pinwheels
Prep time:
Total time:
In a small glass bowl, microwave cream cheese on high power 30 seconds or until softened. Stir in chili sauce, pepper, and scallions.
Lightly moisten both sides of tortillas with water. Lay flat. Spread with cream cheese mixture.
On each tortilla, layer 2 slices roast beef, 2 spinach leaves, and ΒΌ of the diced tomato. Roll up. Place seam-side down in plastic wrap and refrigerate for at least 1 hour.
When ready to serve, slice each roll in 6 pinwheels. Serve immediately.
This Roast Beef and Spinach Pinwheels recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.
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