These delicious appetizers can be made way ahead; the longer they sit in the refrigerator, the more the flavors will blend.
Ingredients
3
cups cooked wild rice
1
package (8 ounces) nonfat cream cheese
1/3
cup grated Parmesan cheese
1
teaspoon dried parsley flakes
1/2
teaspoon garlic powder
1/2
teaspoon Dijon-style mustard
2
to 3 drops hot pepper sauce (optional)
3
(12-inch) soft flour tortillas
2-1/2
ounces thinly sliced corned beef
9
fresh spinach leaves
Combine wild rice, cream cheese, Parmesan cheese, parsley, garlic powder, mustard and pepper sauce. Spread evenly over tortillas, leaving 1/2-inch border on one side of each tortilla. Place single layer corned beef over rice and cheese mixture. Top with layer of spinach. Roll each tortilla tightly toward 1/2-inch border. Moisten border of tortilla with water; press to seal roll. Wrap tightly in plastic wrap. Refrigerate several hours or overnight. Cut into 1-inch slices to serve.
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