High Rollers

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Recipe by South Your Mouth

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High Rollers

Adapted from Gonna Want Seconds

8 ounces cream cheese, at room temperature

1 tablespoon prepared horseradish

1 teaspoon salt*

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

4-5 thin flatbread or large flour tortillas

3-4 ounces baby spinach leaves

1/2 red onion, very thinly sliced

8 ounces very thinly sliced cheddar cheese

1 pound thinly sliced roast beef

Waxed paper or plastic wrap

Combine cream cheese, horseradish, salt, garlic powder and cayenne pepper and mix until thoroughly combined and smooth.

To assemble, spread cream cheese mixture completely and evenly on one side of the flatbread. Arrange spinach, onion, cheese then roast beef in single layers over the cream cheese mixture covering all but the top 3 inches of the flatbread (the “top” being the side that’s farthest away from you).

Starting at the “bottom” (side that’s closest to you), roll the flatbread tightly (the toppings will shift toward the “top” as you roll). Wrap each roll in waxed paper or plastic wrap and refrigerate for 4 hours (or up to 12 hours). When ready to serve, unwrap rolls and slice into pinwheels about 3/4-inch wide.

*if you choose to go with a cured meat such as pastrami or corned beef, reduce the salt to 3/4 teaspoon as the cured meat with be much saltier than roast beef.