Pinwheel Appetizers

3 cups cooked wild rice
1 pkg. (8 oz) nonfat pasteurized process cream cheese product
1/3 cup grated parmesan cheese
1/2 tsp Dijon mustard
2-3 drops hot sauce, optional
1/2 tsp garlic powder
1 tsp dried parsley flakes
3 12-inch soft flour tortillas
2 1/2 oz wafer thin corned beef
9 fresh spinach leaves

Combine wild rice, cream cheese, parmesan, mustard, hot sauce, garlic powder and parsley flakes. Spread evenly over tortillas, leaving 1/2" on one side of each tortilla bare. Place a single layer of corned beef over rice and cheese mixture. Top with layer of fresh spinach. Roll each tortilla up tightly toward bare side. Moisten bare strip of tortilla with water. Press to seal roll. Wrap tightly in plastic wrap and refrigerate several hours or overnight. Cut into 1-inch slices.

Recipe compliments of the Minnesota Cultivated Wild Rice Council