MINI ROAST BEEF WRAPS (Adapted from Detroit Free Press)

8-ounce package cream cheese, softened
1 cup mayonnaise (regular, reduced or nonfat)
½ cup horseradish, white or red
1 package large (at least 10″ in diameter) lavash bread (6-8 pieces) or favorite flatbread/tortilla
1 pound Monterey Jack cheese, very thinly sliced or shredded
1½ pounds good-quality medium-rare roast beef, sliced thin
2 large red,yellow or orange bell peppers, chopped
1-2 packages arugula

In a small bowl, stir together the cream cheese, mayonnaise and horseradish until combined.

Place one lavash on a clean, flat surface. Spread a thin layer of the cream cheese mixture over the bread, especially on the uppermost edge (this is the glue that holds the lavash together after it has been rolled).

Place about 2 slices of the cheese on half of the lavash. Repeat with the roast beef.
Sprinkle red peppers over the beef and place a hearty line of arugula on top of the beef along the outer edge (this will end up in the center of the wrap).

Begin rolling from the outer edge, using your fingers to keep the filling in place. The last roll should contain no filling.

Wrap tightly in plastic wrap and chill 2 hours before slicing. When ready to slice, place the roll seam side down on a cutting board and cut the lavash into about 1-inch slices on the diagonal.

Repeat with the remaining lavash slices.

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