- Beat cream cheese with horseradish in a small bowl at medium speed, until smooth.
- Spread about 3 tablespoons of cream cheese mixture evenly over 1 tortilla. Place 5-6 spinach leaves over cream cheese layer then place 2 slices of roast beef.
- Scatter about 1/3 cup of cheese over roast beef. Roll the tortilla tightly and wrap in plastic. Do the same with remaining tortillas. Refrigerate for at least 4 hours or overnight.
- Cut each tortilla roll into 1-inch slices and serve!