Roast Beef Wrap with Horseradish Slaw
Recipe GLPRdce04fd0298051
Warm flour tortillas layered with creamy horseradish sour cream, fresh greens, tender roast beef, and crisp coleslaw slaw tossed with a tangy horseradish sauce, topped with melted Cheddar cheese. A quick and satisfying wrap that balances sharp, creamy, and savory flavors.
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Ingredients
¼ cup Sour cream
1 tablespoon Prepared horseradish
1 cup Coleslaw mix
2 Flour tortillas, 10-inch
2 cups Fresh spinach or arugula
6 ounces Sliced roast beef
4 ounces Sliced Cheddar cheese
Directions
In a small bowl, stir together the sour cream and prepared horseradish until well blended. Set the horseradish cream aside.
In another bowl, toss the coleslaw mix with 2 tablespoons of the horseradish cream until the vegetables are lightly coated and evenly seasoned. Reserve remaining horseradish cream for spreading.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and warm.
Lay each warm tortilla on a clean surface. Spread the remaining horseradish cream evenly across the surface of each tortilla.
Layer half of the spinach or arugula on each tortilla, then top each with 3 ounces of sliced roast beef.
Divide the horseradish-seasoned coleslaw between the two tortillas, placing it over the roast beef on each.
Top each wrap with 2 ounces of sliced Cheddar cheese.
Roll each tortilla tightly from one side to the other, tucking in the sides as you go to create a compact wrap.
Cut each wrap in half diagonally if desired. Serve immediately while the cheese is warm and slightly softened.
