Quick Roast Beef Wraps with Creamy Horseradish Sauce
A good deli roast beef wrap that actually tastes like you put some thought into it. This one gets a tangy, creamy horseradish sauce, peppery arugula, and a quick pickled onion crunch. Lunch hits the table in under 10 minutes.
What Makes This Wrap So Good
The horseradish cream is the real reason I keep making these. It has just enough heat to wake up the beef without bulldozing it, and the sauce comes together while the tortillas warm. Everything else is layering, no cooking required.
The pickled red onions give every bite a sharp little pop. You can quick-pickle them while you gather the rest of the ingredients, or buy them at the store if you want the whole thing done in five minutes flat.
Ingredients
- 4 large flour tortillas (burrito size): the 10-inch ones roll tightest without tearing
- 12 oz thinly sliced deli roast beef: rare roast beef has the best flavor, but any good quality deli roast works
- 4 slices provolone cheese: Swiss or sharp cheddar swap in nicely
- 2 cups baby arugula: peppery greens hold their own against the horseradish
- ½ cup quick-pickled red onions: make them with equal parts vinegar and water, a pinch of sugar, and 10 minutes on the counter
- ½ cup sour cream: full-fat gives the sauce body
- 2 tbsp prepared horseradish, drained: start with 1 tbsp if you want milder heat
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
Variations / Substitutions
- Swap the greens: spinach is milder, shredded romaine gives more crunch
- Change up the protein: thinly sliced turkey or leftover sliced steak work, just keep the slices thin so they roll neatly
- Dial back the heat: use a creamy horseradish sauce from the condiment aisle instead of straight horseradish, or swap in a dill yogurt sauce
- Go gluten-free: use your favorite pliable gluten-free wrap and warm it the same way
- Skip the homemade pickles: jarred pickled onions, banana peppers, or even sliced dill pickles bring the acid
If you like this one, the Turkey Club Wrap with Avocado Ranch is another lunch favorite.
How to Make Quick Roast Beef Wraps
Step 1: Mix the Horseradish Sauce
In a small bowl, stir together the ½ cup sour cream, 2 tbsp drained horseradish, 1 tsp Dijon, ½ tsp salt, and ¼ tsp pepper until smooth. Taste and add a pinch more horseradish if you want more heat. Set the sauce aside so the flavors have a couple minutes to come together while you warm the tortillas.
Step 2: Warm the Tortillas
Heat a dry skillet over medium heat and warm each tortilla for 20 to 30 seconds per side, just until soft and pliable. You can do this right over a gas burner on low heat keeping the tortilla moving, or wrap a stack in a damp paper towel and microwave for 30 seconds. A warm tortilla is less likely to crack when you roll it.
Step 3: Assemble the Wraps
Lay a tortilla flat and spread 2 tbsp of the horseradish sauce across the center, leaving a 2-inch border around the edges. Layer on 3 oz of roast beef, one slice of provolone, a handful of arugula, and a few strands of pickled onion. Fold the sides in, then roll it up tightly from the bottom edge, keeping the fillings snug. Repeat with the remaining tortillas.
Step 4: Slice and Serve
Slice each wrap in half on a sharp diagonal and tuck them into a lunch container or onto a plate seam side down. Serve right away with extra sauce on the side or a handful of kettle chips. The cross section shows the swirl of pink beef, bright greens, and the creamy sauce, and a few pickled onion rings usually peek out from the cut edge.
A Few Notes Before You Start
- Deli roast beef can hide a lot of salt, so taste a slice before seasoning the sauce. You might need less salt than called for.
- If you make your own pickled onions, toss them together first so they sit for at least 10 minutes while you prep everything else. They soften just enough.
- For meal prep, pack the sauce, fillings, and tortillas separately and assemble the morning of. A pre-rolled wrap that sits overnight gets soggy at the seam.
- The horseradish sauce doubles easily and keeps for up to four days in the fridge. Use the extra as a sandwich spread or a dip for roasted potatoes.
Scaling the sauce for a crowd:
| Servings | Sour cream | Horseradish | Dijon | Salt | Pepper |
|---|---|---|---|---|---|
| 2 wraps | ¼ cup | 1 tbsp | ½ tsp | ¼ tsp | ⅛ tsp |
| 4 wraps | ½ cup | 2 tbsp | 1 tsp | ½ tsp | ¼ tsp |
| 8 wraps | 1 cup | 4 tbsp | 2 tsp | 1 tsp | ½ tsp |
Keeping Components Fresh
Wrap the roast beef tightly and refrigerate up to three days after opening. The sauce will keep four days in a sealed container. If you prep all the fillings ahead of time, store each one in its own container so the arugula stays crisp and the onions stay bright. Assemble right before you eat.
Frequently Asked Questions
Can I use leftover roast beef instead of deli meat?
Yes. Slice cold leftover roast beef as thin as you can, then let the slices come to room temperature so they roll without cracking.
How do I keep the tortilla from tearing?
Always warm the tortilla first. A cold flour tortilla is stiff and more likely to split when you fold it. A quick heat makes it flexible.
What if I don’t like horseradish?
Swap the sauce for a dill yogurt spread or a simple mayo-mustard blend. The wrap loses its signature kick but still works as a solid lunch.
Can I toast the assembled wrap?
You can. After rolling, place it seam side down in a dry skillet over medium heat for a minute per side until the outside is golden and the cheese starts to melt.
Ingredients
Method
- In a small bowl, stir together sour cream, horseradish, Dijon, salt, and pepper until smooth. Set aside.
- Warm tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or until soft and pliable.
- Spread 2 tbsp sauce onto each tortilla, leaving a border. Layer roast beef, provolone, arugula, and pickled onions down the center. Fold in sides and roll tightly.
- Slice each wrap in half on a diagonal and serve immediately.