These corned beef wraps are easy to make and are perfect for leftover corned beef! Use spinach tortillas to add some green for celebrating St. Patrick's Day.
1 package (8 ounces) cream cheese, softened
1 tablespoon prepared horseradish
6 green onions (green part only)
4 flour or spinach tortillas (10-inch)
6 ounces sliced cooked corned beef
1. Mix cream cheese and horseradish in medium bowl until blended and smooth. Chop two green onions and stir into mixture. Reserve 1 tablespoon of cheese mixture.
2. Spread 1/4 cup cheese mixture on a tortilla. Top with several slices of corned beef. Place 1 green onion top at edge of tortilla. Starting at this edge, roll tortilla up tightly. Seal opposite edge of roll with reserved cheese mixture. Repeat with remaining tortillas and ingredients. Wrap each tortilla roll individually in plastic wrap.
3. Refrigerate at least 1 hour or until ready to serve. Unwrap and cut tortilla rolls into 1-inch slices to serve.