Prep: 15 min.
Cook: 0 min.

This recipe serves:  4    

Preparation time: 15 minutes

 

Ingredients

 

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

 

Nutrition Facts

 

Serving Size 1 wrap

Amount Per Serving

Calories 293
Total Fat 6 g
Saturated Fat 2 g
Protein 25 g
Total Carbohydrate 36 g
Dietary Fiber 0 g
Sodium 992 mg

 

Percent Calories from Fat 17%
Percent Calories from Protein 34%
Percent Calories from Carbohydrate 49%

 

Cooking Instructions

 

For the horseradish-mustard sauce:

1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

 

For the wraps:

2. Lay the tortillas out and spread1 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.

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3. Cut the wraps in half on the diagonal and serve.

 

The wraps can be stored in the refrigerator for up to 3 days.

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