Best Beef N Cheese Wraps Recipes

ROAST BEEF TORTILLA WRAPS

Roast Beef Tortilla Wraps image

Cumin, chili powder and cayenne pepper give the cream cheese spread in these extraordinary sandwiches a deliciously mild Southwestern flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 flour tortillas (10 inches), warmed
4 leaf lettuce leaves
1/2 pound thinly sliced deli roast beef
8 thin slices tomato
4 slices red onion, separated into rings

Steps:

In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

Nutrition Facts : Calories 404 calories, Fat 14g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 1422mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 7g fiber), Protein 23g protein.

CHICAGO-STYLE BEEF AND CHEESE WRAP

Chicago-Style Beef and Cheese Wrap image

Provided by Paul Young

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 pound beef top round
4 tablespoons barbecue seasoning
2 tablespoons olive oil
1 (16-ounce) can beef broth
3 sprigs fresh thyme
4 large tomato-flavored tortillas (or flour tortillas, if not available)
2 cups jarred cheese sauce, warmed
1/4 head iceberg lettuce, shredded
2 cups mild Giardiniera (mixed pickled vegetables), chopped
1 cup cherry peppers, quartered lengthwise

Steps:

Preheat the oven to 350 degrees F.
Season the entire beef top round with the barbecue seasoning and set aside. Heat the olive oil in a large saute pan over high heat. Sear the beef on all sides until browned. Transfer the beef to a roasting pan and finish in the oven until cooked to medium, with an internal temperature of 130 degrees F, about 10 to 15 minutes. Allow the beef to rest before slicing. While the beef cooks, heat the beef broth in a saucepan with the thyme sprigs. Simmer over medium heat until reduced by half and then turn down the heat and keep warm. When the meat is cooked and rested, slice the beef thinly and add it to the pan of broth. Coat the beef in the broth. Warm the tortillas in a pan or in the oven. Top each tortilla with a few spoonfuls of cheese sauce, lettuce, then a few slices of beef and then some of the Giardiniera, and peppers. Roll up into a sandwich wrap and enjoy!

COLORFUL BEEF WRAPS

Colorful Beef Wraps image

I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 beef top sirloin steak (1 pound), cut into thin strips
1/4 teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas (8 inches)
1-1/2 cups torn iceberg lettuce
1 medium tomato, chopped
1/4 cup chopped green onions

Steps:

In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges