Busters Recipes

Roast Beef Wraps with Horseradish-Mustard

For the horseradish-mustard sauce:

1/4 cup freshly grated horseradish

1 teaspoon Dijon mustard

1/2 cup non-fat sour cream

1/2 teaspoon sugar

salt to taste

For the wraps:

4 large flour tortillas

3/4 pound sliced, lean roast beef tenderloin, from the deli

4 lettuce leaves, green leaf, bibb or romaine, shredded

4 large slices of ripe tomato, sliced very thin

For the horseradish-mustard sauce:In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wraps:Lay the tortillas out and spread 1 tablespoon of the sour cream mixture on each of them. Divide the roast beef among the tortillas and spread the remaining sour cream mixture on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato slice.

Tightly roll each tortilla into a cylinder, ending with the seam side down.(The wraps can be stored in the refrigerator for up to 3 days.) Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap