Tangy Thai Beef Pinwheels

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junio 23, 2015

This recipe for Tangy Thai Beef Pinwheel appetizers are pretty finger food at a brunch or party.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Productos: 40 Servings


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.


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