• 3/4 cup (3 ounces) crumbled blue 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
• 1/4 cup thinly sliced fresh basil
• 3 (10-inch) flour tortillas
• 1/2 pound thinly sliced deli roast beef

1. Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper.
2. Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl.
3. Add 1/4 teaspoon pepper, cabbage, celery, and basil.
4. Warm tortillas according to package directions.
5. Spread remaining cheese mixture evenly over tortillas.
6. Divide beef and cabbage mixture evenly among tortillas; roll up.
7. Cut each rolled tortilla in half crosswise.

(Recipe courtesy of Cooking Light, March, 2005) These are wonderful! I've not tried them with blue cheese, but instead use Havarti or Muenster, which works equally well. Note: Wrap these sandwiches tightly in plastic wrap, and store in the refrigerator for up to a day.