Roast beef wraps with horseradish coleslaw

1 Servings

Ingredients

Quantity Ingredient
2 10-inch flour tortillas or one 4 1/2-ounce sheet soft lavash bread; trimmed to 20-inch length
8 ounces Thinly sliced roast beef
1 7-ounce jar roasted red peppers; drained, sliced
½ cup Chopped green onions

Directions

HORSERADISH COLESLAW

Buy some potato salad and raw vegetable sticks to round out the menu; then offer fudgy chocolate cupcakes for dessert.

Can be prepared in 45 minutes or less.

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. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving ½-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.

Serves 2, can be doubled.

Bon Appétit January 1998

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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