3/4 cup (3 ounces) shredded pepper jack cheese
2 tablespoons prepared horseradish
2 tablespoons low-fat mayonnaise
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons sherry vinegar
1 tablespoon honey
1 garlic clove, minced
2 cups thinly sliced red cabbage
1/4 cup thinly sliced celery
3 (10-inch) flour tortillas
1/2 pound thinly sliced deli roast beef
Combine pepper jack cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper.
Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add 1/4 teaspoon pepper, cabbage, and celery.
Warm tortillas according to package directions. Spread remaining cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.
--Adapted from Cooking Light magazine