8 large wheat flour tortillas
8 oz (250 g) brick-style cream cheese, softened
3 tbsp (45 mL) hot horseradish
1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce
1/2 lb (250 g) thinly sliced deli roast beef (about 24 slices)
4 cups (1 L) baby arugula leaves
1. Spread cream cheese evenly on the tortillas, leaving 1-inch (2.5 cm) border. Blot the horseradish on paper towel to remove excess liquid. Blend the horseradish with the cranberry sauce. Spread evenly over the cheese.
2. Layer the roast beef and arugula evenly over the cranberry sauce. Roll up tortillas tightly and wrap in plastic wrap. Refrigerate for 1 hour or up to 1 day before slicing at 1-inch (2.5 cm) intervals into spirals.