Roast beef wrap

Yield: 1 servings

Measure Ingredient
⅔ cup Plain sour cream
2 tablespoons Drained bottled horseradish; to taste
4 Flour burrito-size tortillas or lavash; (an Armenian soft
; bread)
1 bunch Watercress
1 pounds Sliced roast beef
1 Firm apple; like Granny Smith
; or Cortland, cored
; and sliced into
; very thin wedges
4 tablespoons Crumbled blue cheese

Stir together sour cream and horseradish in a small bowl.

To assemble, spread a tortilla evenly with 1 heaping tablespoon of the horseradish mixture. Cover with watercress and a quarter of the roast beef, making sure the ingredients don't quite touch the edges. Spread another heaping tablespoon of the horseradish mixture over the top, followed by a quarter of the apples and 1 tablespoon of blue cheese. Roll up the tortilla. Complete the wraps with the remaining ingredients. Cut in half on the bias.

These wraps can be made a day ahead, sealed in wax paper or foil and refrigerated. Serve cold or at room temperature.

Yield: 4 wraps

Converted by MC_Buster.

Per serving: 123 Calories (kcal); 10g Total Fat; (70% calories from fat); 8g Protein; 1g Carbohydrate; 25mg Cholesterol; 485mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9339 Converted by MM_Buster v2.0n.

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