Total Time
Prep 15 mins
Cook 0 mins

This is goooood, I even use the dressing as a zippy vegetable dip.


  1. In small bowl, stir together sour cream, horseradish, and mustard.
  2. Spread about 3 tablespoons mixture evenly over each tortilla.
  3. Arrange 5 or 6 spinach leaves over sour cream mixture.
  4. Place 2 slices roast beef over spinach; sprinkle with around 3 tablespoons cheese.
  5. Roll up each tortilla tightly; wrap in plastic wrap.
  6. Refrigerate 4 hours.
  7. To serve cut each in half.
  8. **Time does not include refrigeration.
Most Helpful

Wasn't my favorite recipe. I had high hopes, but it was just TOO much sauce, and a little too strong tasting.

Photo Momma March 28, 2008

I made these tonight for my partners lunch tomorrow, using leftovers from Roast Beef in a Bag. I did sneak half of one tortilla roll-up (just for testing and posting purposes,lol). I did add some sliced red onions but didn't change anything else. Totally delicious and a great addition for my "what's for lunch" cookbook. Since I only made two tortilla's I have a lovely amount of leftover spread to dip some vegetables in tomorrow! Thanks for a tasty recipe!

Fairy Nuff April 30, 2006