Spread cream cheese over one side of each tortilla. Top each with equal amounts of cucumbers and olives. Layer roast beef over the olives, leaving 1/4 inch border around the edge. Roll up tightly, wrap in plastic wrap. Refrigerate at least 2 hours or up to 4 hours.
To serve: Unwrap & cut each roll into 8 slices. Arrange cut side up on a serving platter
Ingredients
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3/4 pound deli roast beef, thinly sliced
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8 ounces cream cheese with chives & onions
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4 flour tortillas (10-inch)
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1 cup cucumber, seeded & finely chopped
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1 cup black olives, chopped & drained
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