Roast Beef Wrap Recipe

In a bowl, combine sour cream, prepared horseradish, Dijon mustard, mayonnaise, lemon juice, salt, and black pepper. Whisk until smooth.

Taste and adjust heat by adding more horseradish if desired. Stir in chopped chives if using. Refrigerate until assembly (at least 10 minutes).

Heat a large skillet over medium heat. Add butter and olive oil until butter melts and foams.

Add the thinly sliced onion, sprinkle with salt and pepper, and cook, stirring every few minutes. After 10 minutes, lower heat to medium-low.

Continue to cook onions gently for 20–30 minutes, stirring occasionally to prevent burning. If you want to speed caramelization, sprinkle brown sugar after about 10 minutes. Onions should be deep golden-brown and sweet. Remove from heat and set aside.

Cook applewood bacon in a skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper towel–lined plate to drain and cool slightly, then chop or leave whole per wrap.

Warm the beef and tortillas

Gently warm sliced roast beef in a covered skillet over low heat for 1–2 minutes or microwave in 20–30 second bursts until just warmed (do not overcook). Wrap tortillas in a damp paper towel and microwave 15–20 seconds or warm in a dry skillet 20–30 seconds each side until pliable.

Lay a warmed tortilla flat. Spread about 2–3 tablespoons of the creamy horseradish sauce evenly over the center third of the tortilla, leaving edges free for folding.

Layer 3 oz (about 3 slices) of warmed roast beef over the sauce, slightly overlapping. Top beef with a sprinkle of shredded Gruyère (about 1/4 cup), 2–3 slices of tomato, a small handful (about 1/2 cup) of spinach leaves, and 1–2 slices of crisp bacon (or chopped).

Add 2–3 tablespoons of caramelized onions on top of the fillings. If using, add pickled jalapeños or extra arugula to taste.

Fold the bottom edge of the tortilla up over the fillings, fold in the sides, and roll tightly to form a secure wrap.

Heat a skillet or griddle over medium-low. Add 1/2 tsp butter or oil and place the seam side down to seal the wrap. Toast for 1–2 minutes per side until golden brown and cheese is slightly melted. Repeat with remaining wraps, adding butter or oil as needed.

Remove from heat, let rest 1 minute, then slice in half on the diagonal. Serve warm with extra horseradish sauce on the side.