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Roast Beef Wraps With Horseradish Coleslaw

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“Buy some potato salad and raw vegetable sticks to round out the meal. From Bon Appetit.”
READY IN:
12mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 cup chopped green onion
  • 1 (16 ounce) bag coleslaw mix or 1 (16 ounce) bag broccoli coleslaw mix

Directions

  1. Heat large skillet over medium heat.
  2. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
  3. Repeat with second tortilla.
  4. Alternatively, open lavash on work surface.
  5. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
  6. Arrange beef, roasted peppers and green onions over coleslaw mixture.
  7. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
  8. Cut tortillas in half or lavash into 4 pieces.

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