8 tablespoons sliced green jalapeño chillies from a jar, drained
8 tablespoons shop-bought fresh salsa
salt and pepper
Place 1 tortilla on a preheated hot griddle or in a dry frying pan and cook according to the packet instructions until heated through. Remove and keep warm, then repeat with the remaining tortillas.
Lay the tortillas on a clean work surface and spread each one with 1 tablespoon each of the hot chilli sauce, guacamole and soured cream. Divide the lettuce between the tortillas, then top with the roast beef and 1 tablespoon each of the jalapeños and salsa. Season well.
Roll up the filled tortillas to form wraps and serve immediately with extra guacamole and soured cream.