1 8-ounce package cream cheese (use fat-free, if you like) warmed to room temperature
1/2 cup sour cream
1-2 tablespoons jarred horseradish
1 tablespoon Dijon mustard
6 large tortillas (your choice of flavor)
1 pound thinly sliced roast beef
2 cups fresh spinach leaves
1 12-ounce jar roasted red peppers, drained and sliced (if you cannot find these at your store you can leave them out or use sundried tomatoes)
In medium bowl, combine cream cheese, sour cream, horseradish and Dijon mustard. Using an electric mixer, beat on medium until light and fluffy (about 1-2 minutes).
Spread cream cheese mixture over tortillas. Top with roast beef, spinach and red peppers (or tomatoes); roll up each tortilla. Place on a platter and cover or put in a Tupperware container and put the lid on. Refrigerate until ready to use.
These may be made up several hours before you’re ready to eat, just refrigerate them.
To serve, slice the rolled-up tortillas on a slight diagonal into 2-inch slices. Arrange on serving platter and serve.