Roast Beef Wraps With Horseradish Coleslaw - cooking recipe

Ingredients

2 flour tortillas (10-inch diameter) or 2 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 onion
1 (16 ounce) bag coleslaw mix or (16 ounce) bag broccoli coleslaw mix

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.