1. Place the corned beef fat side up in a Dutch Oven or other large pot and over it with water. Add the seasoning packet. Bring the water to a boil then reduce to a simmer. Cover and cook for 2 1/2 to 3 hours until the meat reads 160°F on an instant read thermometer. Meanwhile, prepare the dressing and tortillas.

2. After the corned beef is finished cooking, remove it from the water and let it sit 20 minutes. Trim off as much fat as you can.

3. Heat the sauerkraut. Mix the green and red cabbage in a bowl.

4. Using your hands and 2 sturdy forks, pull the meat apart into shredded pieces.

5. Place some meat on the tortilla, then some cheese, followed by sauerkraut. The warm meat and sauerkraut should melt the cheese.

6. Top with some shredded cabbage, Dijon horseradish dressing, and green onions.

Dijon Horseradish Sauce

1. Combine all ingredients in a bowl and mix thoroughly. Place it in the refrigerator while the corned beef is cooking. Remove it from the fridge when you take the corned beef out of the water.

Rye Tortillas

1. Mix the dry ingredients in a mixing bowl with a whisk. Slowly pour in the water and knead the dough until all the ingredients are evenly mixed.

2. If the mix is too wet, add a little rye flour. If it's too dry and crumbly, add a few drops of water.

3. Shape the dough into a ball and cut it into 8 equal pieces and roll them into balls. Coat a cutting board and rolling pin with flour.

4. Use the rolling pin to roll out the tortillas until they are around 8 inches. Using a fork, poke holes in them in several places to prevent air bubbles from forming. Place the tortillas on a plate and cover with a damp paper towel.

5. Place a nonstick skillet on the stove over medium-high heat. Cooking spray works best for this, but, if you don't have some, pour some canola oil into a small bowl and fold up a paper towel.

6. Spray the skillet with canola oil (or dip the paper towel in the bowl of oil and rub it around the pan). Place one tortilla on the skillet. Lightly spray the side facing up with canola oil (or dab some on using the paper towel).

7. Let the tortilla cook for about 1-2 minutes per side, or until you see some black spots, but not burnt. Remove the tortilla and instantly dip it in the bowl of water. Do this quickly, just in and right out. This step will keep the tortilla plyable.

8. After removing the tortillas from the water, place them on a microwave safe plate and cover with a damp paper towel to prevent them drying out.

9. Repeat this process for all the tortillas. When the meat is finally cooked and you're ready to serve, you can place the plate in the microwave and heat them for 1 minute. Be sure to keep the damp paper towel on them while in the microwave and after.