This recipe for Tangy Thai Beef Pinwheel appetizers are pretty finger food at a brunch or party.
Ingredients
½ lb (250 g) shaved Cooked Roast Beef (or deli roast beef)
1 cup (250 mL) Thai-style sweet chili sauce
1 small carrot, finely shredded
2 sweet red bell peppers, finely diced
2 green onions, finely diced
¼ cup (50 mL) fresh basil, finely chopped
2 tsp (30 mL) fresh cilantro, finely chopped
Cream cheese, softened
8 plain or flavoured 8 inch (20 cm) tortillas
1 cup (250 mL) Thai-style sweet chili sauce
1 small carrot, finely shredded
2 sweet red bell peppers, finely diced
2 green onions, finely diced
¼ cup (50 mL) fresh basil, finely chopped
2 tsp (30 mL) fresh cilantro, finely chopped
Cream cheese, softened
8 plain or flavoured 8 inch (20 cm) tortillas
Directions
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.