Name: Roast Beef Wraps with Horseradish Coleslaw
Yield: Serves 2, can be doubled
Ingredients: Horseradish Coleslaw; 2 10-inch-diameter 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; 1/2 cup chopped green onions

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.

Recipe information

Yield
Serves 2, can be doubled

Ingredients

Horseradish Coleslaw

2 10-inch-diameter 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

1/2 cup chopped green onions

Preparation

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.

TagsWrap Beef Meat Main Lunch Easy Bon Appétit

Recipe notes

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