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• 2 cups purchased creamy coleslaw
• 2 tbsp. Heinz Dark Brown Mustard
• 3-4 tbsp. prepared white horseradish - squeeze out all liquid
• 3 tbsp. chopped fresh thyme
• 4 10" diameter flour tortillas
• 1 lb. thinly sliced rare roast beef
• 2 7oz jars roasted red peppers, drained and sliced
• 1 cup chopped green onions
Stir coleslaw, Heinz Dark Brown Mustard, horseradish and thyme in a bowl to blend. Set aside.
Preheat gas grill to a medium heat. Grill tortillas just long enough to soften them and then transfer them to a clean work surface.
Spread 1/4 of the coleslaw mixture on each tortilla, leaving a 1/2 inch border at edges. Arrange roast beef, roasted peppers and green onions over coleslaw mixture.
Starting at edge of tortillas, roll up, enclosing filling. Cut tortillas in half at an angle. Wrap tightly and keep chilled in a cooler filled with bags of ice until ready to tailgate.
Courtesy of H.J. Heinz Co. www.heinz.com
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