Tortilla Beef Roll-Ups

These roast beef roll-ups come together in about 10 minutes with zero cooking. Flour tortillas get a double layer of bacon horseradish dip, thin-sliced rare roast beef, and crisp lettuce, then roll up jelly-roll style and chill until you’re ready to slice.

The double spread of horseradish dip is what holds everything together. One layer goes directly on the tortilla, the second goes on top of the beef. That way the roll sticks to itself and the slices hold their pinwheel shape when you cut them into thirds.

Chill them seam-side down for at least 30 minutes before slicing. Cold roll-ups cut cleaner and the flavors meld while they sit.

Kitchen Tips

• Use large burrito-size tortillas so you have enough surface area for a tight roll.
• Rare or medium-rare deli roast beef works best. Well-done slices are stiffer and harder to roll without tearing.
• Pat the lettuce completely dry. Any moisture loosens the dip and makes the tortilla soggy.
• Slice with a sharp serrated knife for the cleanest cuts.

Variations

• Swap bacon horseradish dip for cream cheese mixed with prepared horseradish and crumbled bacon.
• Add thin slices of roasted red pepper or a few pickled jalapeño rings for color and heat.
• Use spinach tortillas or sun-dried tomato wraps for a visual pop on the platter.