Scale

1 tbsp (15 mL) oil, divided (approx)

1 cup (250 mL) diced mushrooms

1 cup (250 mL) diced onions

¼ tsp (1 mL) EACH salt and pepper

1 cup (250 mL) finely chopped cooked Roast Beef or crumbled cooked Extra Lean Ground Beef

¼ cup (60 mL) diced dill pickles

½ cup (125 mL) EACH shredded Cheddar cheese and ricotta cheese

3 large (10-inch/25 cm) whole wheat flour tortillas

¼ cup (60 mL) ketchup

1 tbsp (15 mL) prepared mustard

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Heat 2 tsp (10 mL) of the oil over medium-high heat in a large saucepan. Cook mushrooms, onions, salt and pepper, stirring, for about 6 minutes or until brown and excess liquid is evaporated. Transfer to a bowl.
Add beef, dill pickles, Cheddar cheese and ricotta cheese; stir well.
Place tortillas on a cutting board in a single layer. Spread beef mixture evenly over tortillas, dividing equally. Roll up each jelly-roll style, to make 3 tortilla logs. Slice logs crosswise into 2-inch (5 cm) thick pinwheels (about 15 pieces total).
Heat remaining oil over medium heat in a large skillet. Fry pinwheels, in batches as necessary, on each cut side for 1 minute, carefully flipping them over, until browned on both sides. Transfer to a plate. Add more oil to skillet between batches, if necessary.
Whisk ketchup with mustard in a small bowl and serve alongside pinwheels for dipping.