Roast Beef & Veggie Wraps
Ingredients icon 5 Ingredients
Servings icon Makes 4 servings
Time icon 10 to 15 minutes


  • 12 ounces cooked beef roast or deli roast beef, thinly sliced

  • 2 cups shredded broccoli slaw

  • 6 tablespoons reduced-fat or fat-free ranch dressing, divided

  • 1/2 cup reduced-fat or fat-free cream cheese, softened

  • 4 flour medium tortillas (8 to 10-inch diameter)


  1. Mix broccoli slaw and 1/4 cup ranch dressing in medium bowl; mix with 2 forks to coat evenly.

  2. Combine cream cheese and remaining 2 tablespoons ranch dressing in small bowl; mix well with rubber spatula.

  3. Place tortilla on  cutting board or other flat surface. Spread about 2-1/2 tbsp cream cheese mixture on tortilla using a rubber spatula.

  4. Top cream chees with 1/4 roast beef slices in an even layer.

  5. Place 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.

  6. Starting at the bottom edge, roll tortilla up tightly to enclose filling.

  7. Repeat steps 3 through 6 to make 3 remaining wraps.

  8. Adult help needed: Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut diagonally in half.

Nutrition Information

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 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.

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