This recipe for Tangy Thai Beef Pinwheel appetizers are pretty finger food at a brunch or party.
Place cooked beef in sealable bag. Add 1/4 cup (50 mL) of the chili sauce; marinate for 10 minutes. Drain beef, discarding sauce.
Combine carrot, red peppers, onions, basil, cilantro and 1/4 cup (50 mL) of the chili sauce in small bowl. Add drained beef mixture; mix well.
Spread each tortilla with some cream cheese. Divide beef mixture evenly among tortillas. Roll up and tightly wrap each with plastic wrap; refrigerate for 1 and up to 24 hours. Cut off and discard ends from each wrap. Cut each wrap into 1 inch (2.5 cm) slices to make about 40 pinwheel appetizers. Serve with remaining sauce for dipping.
Servings 40