2/3 cup low-fat sour cream or 1 (8-ounce) package nonfat cream cheese, softened
2 tablespoons bottled horseradish, drained
1 tablespoon Dijon-style mustard
5 (8-inch) whole wheat flour tortillas
fresh spinach leaves, stems removed
1 pound, thin sliced, deli roast beef
4 tablespoons crumbled blue cheese (optional)
Beat cream cheese or sour cream, horseradish and mustard in small bowl until smooth. Spread cream mixture evenly on each tortilla.
Arrange spinach leaves over cream cheese.
Place 2 slices roast beef over spinach.
Sprinkle with blue cheese if desired.
Roll each tortilla up tightly; wrap with plastic wrap.
Refrigerate at least 4 hours or overnight.
To serve, cut each tortilla in half or into 1-inch slices for appetizers.
Notes: This is just a good beginning; you can’t add too many fresh veggies if you want to eat healthy and I think tomatoes, red pepper slices, olives, shredded carrots, and more, would all be wonderful!
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