Roast Beef Wrap Recipe

Make the dressing

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp prepared horseradish, 1 tbsp sweet pickle relish, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, a dash of hot sauce if using, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning (more horseradish for heat, more vinegar for brightness). Refrigerate while assembling wraps so flavors meld.

Prepare vegetables

Core and slice the tomato into 1/4-inch thick rounds. Peel and thinly slice 1/2 a red onion into rings; if you prefer milder onion, soak slices in cold water for 5 minutes then drain. Wash and dry lettuce, then shred or tear into bite-size pieces (about 2 cups). Pat vegetables dry with paper towel to avoid soggy wraps.

Prepare meat and cheese

If roast beef is refrigerated in a single block, separate into thin slices. Warm roast beef briefly if desired: heat a skillet over medium-low and warm slices in batches for 30–60 seconds per side, or place slices on a microwave-safe plate and microwave 20–30 seconds until slightly warm. Layer Swiss cheese slices on top of warm roast beef to allow slight melting, or leave cold if preferred.

Lay one large tortilla on a clean work surface. Spread about 2 tablespoons of Russian dressing evenly over the center of the tortilla, leaving a 1-inch border at the edges.

Place a quarter of the roasted beef (about 100 g) in a loose line down the center of the tortilla. Top the beef with two slices of Swiss cheese.

Layer on about 1/4 of the shredded lettuce, 2–3 tomato slices, and several rings of red onion. If you like extra dressing, drizzle another teaspoon or two over the vegetables.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a secure wrap. Repeat to make remaining wraps.

Optional – toast the wraps: Heat a nonstick skillet or griddle over medium heat. Lightly spread 1/2 tsp butter or brush olive oil on the outside of each wrap. Place seam-side down in the skillet and cook 1–2 minutes per side, pressing gently, until golden and warmed through.

Slice each wrap in half on the diagonal. Serve immediately with extra Russian dressing on the side for dipping.