Roast Beef Wrap
Recipe Courtesy of Sara Moulton

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.

Yield: 4 wraps
Prep Time: 20 minutes
Difficulty: Easy