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| 2 | 10-inch flour tortillas or one 4 1/2-ounce sheet soft lavash bread; trimmed to 20-inch length |
| 8 x ca. 30 g | roastbeef thinly sliced |
| 1 | 7-ounce jar roasted red peppers; drained, sliced |
| 1/2 Tasse | green onions chopped |
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Buy some potato salad and raw vegetable sticks to round out the menu; then offer fudgy chocolate cupcakes for dessert.
Can be prepared in 45 minutes or less.
Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.
Serves 2, can be doubled.
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