Directions:

1. Roasted Garlic: Place garlic gloves in a pan. Spray with non-stick spray. Roast in a preheated 375°F oven for 10 minutes or until lightly golden. Cool quickly and then finely mince.
2. Bistro Sauce: Combine Roasted Garlic, horseradish, dash of onion powder, spicy mustard, fresh oregano, fresh thyme and Tabasco in a bowl until well blended. Hold cold.
3. Caramelized Red Onions: Spray sauté pan with non-stick spray. Add onions and cook on high heat for 5 minutes or until translucent. Add vinegar, brown sugar and thyme. Stir to combine. Reduce heat to low and cook until golden brown. Cool quickly.
4. Herb-Crusted Roast Beef: Combine beef base, water, black pepper, garlic powder, onion powder, dry mustard, rosemary, thyme and allspice for rub. Evenly rub over entire beef including under the skin. Roast in a preheated 375°F oven for 2 to 2¼ hours. Cool quickly and slice thin.
5. Wrap Assembly: Warm tortilla over medium heat for 10 seconds or until pliable. Evenly spread 2 teaspoons Bistro Sauce over entire tortilla. In center of tortilla, from top to bottom, leaving ½ inch from bottom, place 1 cup spring mix. Evenly top with 2½ ounces Herb-Crusted Roast Beef, 4 half slices tomato and 1 tablespoon Caramelized Red Onions. Start rolling from one side and tuck in the bottom ½ inch. Keep rolling to form an open-ended cone. Wrap with wax paper leaving the end exposed. Serve immediately.