fully cooked beef pot roast (approximately 1¼ pound)
4
flour tortillas, 10-inch
1 ½ cups
Mexican Blend cheese, shredded
Grilled green and red peppers, optional
Horseradish-Mustard-Mayonnaise Sauce
1 tsp.
Dijon-style mustard
1 tsp.
horseradish
½ cup
mayonnaise
In a bowl, whisk mayonnaise, mustard and horseradish. Set aside.
Reheat pot roast in microwave until heated through. Drain gravy. Shred with fork.
Place tortillas on lightly greased griddle. Divide sauce evenly, covering surface of tortillas. On half of each tortilla, layer beef and top with cheese and grilled peppers.
Fold tortilla over filling; press together lightly. Cook about 1 minute on each side until tortillas are lightly browned and cheese melts. Yield: 4 servings.
* To use fresh beef, follow your favorite beef pot roast recipe.
