Yield: 10 Servings
|1 pack||(8 oz) cream cheese|
|¼ cup||Chopped pimiento-stuffed green olives|
|2 tablespoons||Prepared horseradish mustard|
|6||7-inch flour tortillas|
|12 slices||(small) deli roast beef|
|6||Green onions; tops included|
Place unwrapped cream cheese on a paper plate. Microwave on high for 15 seconds or until softened. Combine cream cheese, olives and mustard in a small bowl; mix well. Spread about 2 tablespoons of the cream cheese mixture over each tortilla. Top each tortilla with 2 slices of beef, overlapping slightly. Place onion on one edge of tortilla, trimming onion to fit the diameter of the tortilla. Roll up tortilla jelly-roll fashion.
Cut each roll in slices to serve. Makes 6 beef rolls.
NOTES : Note: This recipe was designed to be done quickly and served immediately. Tortillas will dry out rather quickly if left in the open. If you are going to prepare these ahead of time, wrap each rolled tortilla well in plastic wrap. Refrigerate for up to overnight. Just before serving, unwrap and slice.
Recipe by: No Time To Cook, July 1996 Posted to MC-Recipe Digest V1 #843 by Crane Walden <cranew@...> on Oct 13, 1997