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Roast Beef Wraps with Horseradish Coleslaw

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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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
1/2-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@pctech.net> on Mar 16, 1998

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