Roast Beef & Veggie Wraps
Step 1Mix broccoli slaw and 1/4 cup ranch dressing in medium bowl; mix with 2 forks to coat evenly.
Step 2Combine cream cheese and remaining 2 tablespoons ranch dressing in small bowl; mix well with rubber spatula.
Step 3Place tortilla on cutting board or other flat surface. Spread about 2-1/2 tbsp cream cheese mixture on tortilla using a rubber spatula.
Step 4Top cream chees with 1/4 roast beef slices in an even layer.
Step 5Place approximately 1/3 cup of broccoli mixture on roast beef. Using rubber spatula or back of a spoon, spread broccoli mixture in an even layer.
Step 6Starting at the bottom edge, roll tortilla up tightly to enclose filling.
Step 7Repeat steps 3 through 6 to make 3 remaining wraps.
Step 8Adult help needed: Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut diagonally in half.
Nutrition information per serving, using beef bottom round: 511 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 90 mg Cholesterol; 857 mg Sodium; 52 g Total Carbohydrate; 6.2 g Dietary Fiber; 39 g Protein; 5.7 mg Iron; 12.3 mg NE Niacin; 0.4 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.4 mg Zinc; 48.9 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Filed Under:Burgers, Sandwiches & Wraps
1 comment on "Roast Beef & Veggie Wraps"
I really enjoyed this simple wrap. It’s quick and easy to make.
It has good flavor, great for lunches, appetizers for partys, etc..
cut them in half, fun to make with the kids/grandkids.
I share this with all my friends that are busy and always on the go.