To assemble your pinwheels, spread that creamy mixture across a burrito-sized flour tortilla, leaving a bit of room at the edges (you’ll trim them off later!). Then layer on slices of roast beef and roll everything up nice and tight. A little chill in the fridge helps them firm up for easy slicing, so don’t skip that step. Once sliced, they’re ready to serve, easy as that. Pop in a toothpick for easy grabbing, and watch them fly off the platter! We suggest making a double batch—trust us, you’ll be glad you did.
. Roast Beef Pinwheels
. Yield(s): Serves 8-10
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