Recipe courtesy of Sara Moulton

Roast Beef Wrap

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 wraps
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2/3 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 pound 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.

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