Roast Beef, Arugula and Horseradish Cream Pinwheels arranged on a serving board
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Roast Beef, Arugula and Horseradish Cream Pinwheels

Pinwheel sandwiches are the perfect make-ahead hors d’oeuvre to bring along for picnics, day trips and potlucks, because chilling them in the fridge overnight makes them even better! Substitute another salad green if desired.

Prep Time:

5 mins.


24 pinwheels


  • 4 ounces cream cheese, room temperature
  • 1/4 cup Blue Plate®️ Mayonnaise
  • 2 tablespoons horseradish
  • 1 tablespoon chopped chives
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 8 ounces thinly sliced roast beef
  • 1 1/2 cups baby arugula
  • 3 (10-inch) tortillas


  1. Combine the cream cheese, mayonnaise, horseradish, chives, lemon juice and zest in a small bowl and mix well.
  2. Lay one tortilla on a clean work surface and spread 4 tablespoons of the mayonnaise mixture over the tortilla, leaving a 1/2-inch border. Lay 3 to 4 slices roast beef over the mayonnaise mixture, top with 1/2 cup arugula. Roll up the wrap as tightly as you can. Repeat with the remaining tortillas. Place on a parchment lined baking sheet and cover with plastic wrap.
  3. Transfer the wraps to the refrigerator and chill for at least 30 minutes, then slice the wraps into pinwheels.
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