Roast Beef Wraps & Horseradish Mustard

For the horseradish-mustard sauce:
¼ cup horseradish
1 teaspoon Dijon mustard
½ cup sour cream
½ teaspoon sugar
salt to taste

For the wraps:
4 large flour tortillas
¾ pound sliced, lean roast beef
4 lettuce leaves, shredded
4 large slices of ripe tomato, sliced very thin
4 slices of cheese of choice: Swiss, cheddar, etc.

For the horse-radish-mustard sauce:
In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wraps:
Lay the tortillas out and spread 1 tablespoon of the Horseradish-mustard mixture on each of them.

Divide the roast beef among the tortillas and spread the remaining Horseradish-mustard on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato and cheese slice.

Tightly roll each tortilla into a cylinder, ending with the seam side down. Cut the wraps in half on the diagonal and serve.

(The wraps can be stored uncut wrapped in plastic wrap in the refrigerator.