Instructions: In a small bowl, combine sour cream, mayonnaise, and horseradish, mix well. Lay one tortilla at a time on a work surface. Place 3 to 4 slices roast beef on top in an even layer, leaving a 1-inch border all around. Top with 1/4 of the horseradish mixture, 2 lettuce leaves, 1/4 of the grated apple, and several tomato slices.

Fold over one edge of the tortilla about 1 inch and roll up, jelly-roll style, keeping the layers intact as you roll. (If dressing oozes out as you fold, simply scrape it off and continue rolling.) Repeat with remaining tortillas and filling ingredients. Wrap individual rolls tightly in plastic wrap and refrigerate up to 4 hours.

Just before serving, unwrap rolls and cut crosswise into 1-inch slices. (Youll need to cut off and discard the very ends of each roll.) Secure slices with toothpicks, if necessary, or place close together on a serving platter to help them hold their shape.

This recipe yields 34 pieces.

Comments: A bite-size take-off on the popular wrap sandwich is perfect for party nibbling. Use leftover roast beef or just pick some up at the deli counter.

Do-Ahead Tip: Combine the horseradish mixture up to 2 days ahead. Cover and refrigerate.

Yield: 34 pieces

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