Place garlic gloves in a pan. Spray with vegetable oil spray (not listed). Roast in a preheated 375°F oven for 10 minutes, or until lightly golden. Cool quickly and then finely minced.
To prepare Bistro Sauce, combine roasted garlic, horseradish, dash of onion powder, spicy mustard, fresh oregano, parsley, 1/8 teaspoon fresh thyme, lemon juice, Tabasco and paprika in a bowl until well-blended. Hold cold.
To prepare Caramelized Red Onion: Spray sauté pan with vegetable oil spray (not listed). Add onions, and cook on high heat for 5 minutes, or until translucent. Add vinegar, brown sugar, thyme and pepper. Stir to combine. Reduce heat to low, and cook until golden brown. Cool quickly.
To prepare Herb-Crusted Roast Beef: Combine base, water, 3/8 teaspoon 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 hours to 2¼ hours. Cool quickly and slice thin.
For 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" from bottom, place 1 cup spring mix.
Evenly top with 2½ oz. beef, 4 half slices tomato, dash of black pepper, and 1 tablespoon onions.
Start rolling from one side, and tuck in the bottom ½". Keep rolling to form an open-ended cone.
Wrap with wax paper, leaving the end exposed. Serve immediately.