Best Roast Beef Wraps Recipes

AWESOME ANGUS ROAST BEEF WRAPS

Steps:

• Spread Onion and Chive cream cheese on one side of tortilla.
• Lay out slices of Roast Beef evenly on tortilla.
• Dribble a little Ranch dressing in a thin line down the middle.
• Spread a small thin line of Horseradish down the middle.
• Spread out the torn romaine lettuce evenly on tortilla but make sure all ingredients are a little away from the edges so you can fold it easier.
• Put strips of tomato in a line down middle.
• Spread Monterey Pepper Jack Cheese evenly on tortilla.
• Fold the ends of the tortilla to the stuffing, then starting at one side, roll up the tortilla.
• Makes one wrap.

ROAST BEEF TORTILLA WRAPS

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.

ROAST BEEF AND AVOCADO WRAPS

Steps:

• Mix the cream cheese, cumin, garlic, and chili flakes in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla, dividing evenly. Place a lettuce leaf on each tortilla, and top with two roast beef slices. Sprinkle evenly with avocado, tomatoes, and cheese. Starting at one end, gently roll up each tortilla into a tight tube. Slice in half diagonally and place two pieces on 6 serving plates.

ROAST BEEF WRAPS WITH DILL SLAW

Steps:

• Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
• Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.

ROAST BEEF AND BLUE CHEESE WRAPS

Steps:

• Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Set aside.
• Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add remaining 1/4 teaspoon pepper, cabbage, celery, onion, and bell pepper.
• Warm tortillas (I microwave for 10 seconds). Spread with cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up.
• Cut each rolled tortilla in half crosswise.

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW

Steps:

• Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.

ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE

Steps:

• Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
• Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
• Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW

Steps:

• Heat large skillet over medium heat.
• Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
• Repeat with second tortilla.
• Alternatively, open lavash on work surface.
• Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
• Arrange beef, roasted peppers and green onions over coleslaw mixture.
• Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
• Cut tortillas in half or lavash into 4 pieces.

ROAST BEEF WRAPS WITH MAILLE® OLD STYLE MUSTARD

Steps:

• Roast beef: Mix the soy sauce and the sesame oil together and cover each slice of roast beef with a brush. Season roast beef with ground pepper.
• Maille® Old Style mustard cream: Whip the whipping cream to make it rise. Then mix in Maille® Old Style mustard and season with salt and pepper.
• Generously cover the inside of tortilla wraps with Maille® Old Style mustard cream. Lay in the center of each tortilla one slice of roast beef. Add the avocado and Maille® cornichons on top of the meat. Roll it up tightly together. Cut the wrap in the middle at an angle. Serve cold.

ROAST BEEF WRAPS

Steps:

• Warm up cream cheese for 1 minute in microwave for easy spread. Spread crm cheese over entire wrap. Lightly sprinkle with garlic powder. Lay 2 slices of roast beef on each wrap. Sprinkle with sharp cheddar cheese. Lay 2 slices cucumber on beef. Lay Kalmata olives in line on one end of warp. Start rolling wrap at the end where the olives are laid. Put toothpick in wrap and wrap in celephane and refridgerate until ready to serve.

ROAST BEEF WRAPS WITH DILL SLAW

Steps:

• Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
• Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
• Per serving: Calories 434; Fat 25 g (Saturated 9 g); Cholesterol 71 mg; Sodium 1,061 mg; Carbohydrate 26 g; Fiber 1 g; Protein 25 g
• Photograph by Antonis Achilleos