1 tablespoon freshly grated horseradish
1/4 teaspoon Dijon mustard
2 tablespoons non-fat sour cream
salt to taste
1 large flour tortilla
3 ounces sliced, lean roast beef tenderloin, from the deli
1 lettuce leaf, green leaf, bibb or romaine, shredded
1 large slice of ripe tomato, sliced very thin
For the horseradish-mustard sauce:
1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.
For the wrap:
2. Lay the tortilla out and spread 1 tablespoon of the sour cream mixture in the center. Place the roast beef on the tortilla and spread the remaining sour cream mixture on top of the beef. Sprinkle the shredded lettuce on the tortilla and top with a tomato slice. Tightly roll the tortilla into a cylinder, ending with the seam side down.
(The wrap can be stored in the refrigerator for up to 3 days.)
3. Cut the wrap in half on the diagonal and serve.