Roast Beef Wraps With Horseradish Coleslaw Recipes

Steps:

• Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
• Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

Steps:

• 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.