Roast beef and horseradish wraps

Method

In a small bowl, mix together 3 tablespoons horseradish sauce with 6 tablespoons half-fat crème fraîche. Season and spread half over 2 large tortilla wraps. Divide a good handful watercress between each, along with 1 small red onion, finely sliced, and 4 slices cooked roast beef. Wrap each tortilla up tightly, cut each in half and divide between 2 plates. Serve with the remaining horseradish crème fraîche, for dipping, and a handful lightly salted Kettle Chips.