Roast Beef Wraps with Horseradish Slaw
With a quick trip to your local deli, these wraps are a snap to make!
4 (10-inch) fresh flour tortillas
1 pound thinly sliced roast beef
2 (7-ounce) jars roasted red peppers, drained, sliced
1/2 cup chopped green onions
2 cups purchased coleslaw
3 tablespoons prepared horseradish
1 1/2 teaspoons dried thyme
- Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla.
- Spread 1/4 of slaw mixture on each tortilla, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over slaw mixture. Starting at edge of tortillas begin to roll up, folding open ends toward center as you roll. Slice the wraps in half to serve.
- For Horseradish Slaw: Combine all ingredients in small bowl to blend. Makes about 2 cups.
Makes 4 servings.