Roast Beef and Spinach Wraps

Roast Beef and Spinach Wraps are a fresh, no-cook lunch hero: soft tortillas spread with creamy horseradish-infused cream cheese, layered with tender deli roast beef, vibrant baby spinach, crisp veggies like cucumber and tomato, and optional cheddar for extra indulgence. Rolled tightly and sliced into pinwheels or served whole, they deliver savory, tangy, crunchy satisfaction in every bite—perfect for quick meals, picnics, or meal prep.

Why You’ll Love This Recipe

These wraps are the ultimate grab-and-go hero—ready in under 15 minutes with zero cooking required, making them ideal for busy days, office lunches, or when the fridge is full of leftovers but inspiration is low.

The creamy spread (spiked with horseradish for that classic roast beef zing) binds everything together while keeping the tortilla soft yet sturdy. Fresh spinach adds nutrition and a mild peppery note that balances the rich beef, while crisp veggies bring texture and color.

They’re protein-packed, customizable to whatever’s in your fridge, and feel light yet satisfying—no heavy guilt after eating. Kids and adults alike devour them (the pinwheel version makes them fun!), and they travel beautifully without getting soggy if assembled smartly. Better than any deli counter wrap—fresher, tastier, and way more affordable!

Yield: 4 large wraps

Roast Beef and Spinach Wraps

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Quick no-cook roast beef, spinach, and creamy wraps—fresh, tangy, and satisfying!

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 large flour tortillas (10-12 inch, plain or spinach-flavored)
• 8 oz (225g) cream cheese, softened
• 2-3 tbsp prepared horseradish (adjust to taste)
• 1-2 tbsp Dijon mustard
• 12-16 oz (340-450g) thinly sliced deli roast beef
• 2-3 cups fresh baby spinach leaves
• 1 medium cucumber, thinly sliced
• 1-2 medium tomatoes, thinly sliced (seeds removed if desired)
• ½ small red onion, thinly sliced (optional)
• 1 cup shredded cheddar cheese (optional)
• Salt and black pepper to taste
• Optional: fresh herbs like dill or chives in spread

Instructions

1. Whip up the magic spread — In a bowl, mix softened cream cheese, horseradish, and Dijon mustard until super smooth and creamy. Give it a taste—add more horseradish for zing or a pinch of salt/pepper. This is what makes these wraps irresistible!
2. Warm those tortillas — Pop each tortilla in the microwave for 10-15 seconds (or warm in a dry skillet) so they're pliable and won't crack when you roll.
3. Spread the love — Lay a tortilla flat on your cutting board or clean counter. Spread a generous layer (about 2-3 tbsp) of the cream cheese mixture evenly over the surface, right to the edges but leave a small border at the top.
4. Layer the greens — Scatter a handful of fresh baby spinach leaves over the spread—enough to cover but not pile too high. This adds that fresh, healthy crunch!
5. Pile on the beef — Arrange 3-4 slices of roast beef in a single layer over the spinach, tearing if needed to fit neatly without overlapping too much.
6. Cheese it up — Sprinkle shredded cheddar (if using) evenly across the beef for gooey goodness in every bite.
7. Veggie party time — Add thin slices of cucumber, tomato, and red onion in neat rows or scattered—keep it even so rolling is easy and flavors distribute perfectly.
8. Roll with confidence — Starting from the bottom edge (opposite the border), fold in the sides slightly, then roll tightly upward like a burrito, pressing gently to compact everything. The cream cheese helps seal it!
9. Slice for style (optional) — For pinwheels, wrap the roll tightly in plastic wrap and chill 20-30 minutes. Then use a sharp serrated knife to slice into 1-inch rounds—beautiful spirals!
10. Serve and enjoy — Unwrap and serve whole for hearty lunches, or arrange pinwheels on a platter. Pair with chips, fruit, or a side salad—grab, bite, and savor that perfect combo of savory beef, creamy tang, and fresh veggies!

Notes

Use rare roast beef for best tenderness. If making ahead, add wet veggies (like tomatoes) last or pat dry to prevent sogginess. Horseradish strength varies—taste as you go! For milder palates, reduce to 1 tbsp or omit.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 628Total Fat 44gSaturated Fat 24gUnsaturated Fat 20gCholesterol 119mgSodium 821mgCarbohydrates 35gFiber 2gSugar 4gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Warm tortillas slightly (10-15 seconds in microwave) for easier rolling without cracking.
• Spread the cream cheese mixture all the way to the edges but leave a ½-inch border at the top to prevent oozing when rolling.
• Layer ingredients thinly and evenly—overstuffing makes them hard to roll tightly.
• For pinwheels, roll snugly, wrap in plastic, and chill 30-60 minutes before slicing for clean cuts.
• Use a serrated knife for slicing to avoid squishing.
• Horseradish amount is adjustable—start mild and taste the spread.
• Prep components ahead (spread, slice veggies) for assembly in seconds.

Ingredients Notes

• Deli roast beef: Thinly sliced rare or medium roast beef from the deli counter—tender and flavorful; avoid pre-packaged if possible for better texture.
• Baby spinach: Fresh, pre-washed for convenience; adds iron, vitamins, and a fresh green pop without wilting quickly.
• Cream cheese: Full-fat for creaminess or reduced-fat to lighten up; softened for smooth spreading.
• Horseradish: Prepared (jarred) for easy kick—pairs classically with beef; Dijon mustard adds tang and helps emulsify.
• Tortillas: Large burrito-size flour (plain, spinach, or whole wheat) for sturdy wrapping; flavored ones add fun color and taste.
• Veggies: Cucumber for cool crunch, tomato for juiciness, red onion for bite—slice thin to avoid bulk.
• Cheese: Shredded cheddar or Swiss for melt-in-mouth richness; optional but highly recommended.

Variations and Substitutions

• Protein swaps: Use turkey, ham, chicken, or even hummus/grilled veggies for vegetarian.
• Spread twists: Swap horseradish for garlic-herb cream cheese, pesto, or tzatziki for Mediterranean flair.
• Veggie upgrades: Add shredded carrots, bell peppers, avocado, sprouts, or arugula for more crunch and nutrition.
• Low-carb: Use large lettuce leaves or low-carb tortillas.
• Spicy version: Mix sriracha or hot sauce into spread, or add jalapeños.
• Gluten-free: GF tortillas and check labels on deli meat/condiments.
• Extra cheesy: Layer provolone or pepper jack slices.
• Pinwheel party: Make ahead, chill, slice into bites for appetizers.

Storage Options

Assemble and wrap tightly in plastic or foil; refrigerate up to 24 hours (best fresh to avoid soggy tortillas). For longer, store components separately (spread, meat, veggies) and assemble fresh—lasts 2-3 days in fridge.

Pinwheels store well wrapped/chilled up to 2 days. Not ideal for freezing due to texture changes in veggies and cream cheese.

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