BEEF 'N' CHEESE WRAPS
These make-ahead wraps are delicious, portable and ideal for picnics and tailgates. Enjoy them whole or slice them into 1-inch pieces to serve them as an appetizer. They also make an excellent lunch on the go. -Sue Sibson, Howard, South Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread 1 side of each tortilla with cream cheese; layer with the carrots, Monterey Jack cheese, beef and lettuce. Roll up tightly and cover. Refrigerate for at least 30 minutes. Cut in half or into 1-in. slices.
Nutrition Facts : Calories 657 calories, Fat 35g fat (20g saturated fat), Cholesterol 143mg cholesterol, Sodium 1431mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 7g fiber), Protein 38g protein.
ROAST BEEF AND BLUE CHEESE WRAPS
Like that these can be made a day ahead by wrapping tightly in plastic and storing in the refrigerator. We use Smokehouse pepper by McCormick (not on Zaars list of ingredients), but black pepper works well also.
Provided by Debbwl
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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 AND BLUE CHEESE ROLL-UP
Provided by Food Network Kitchen
Time 50m
Yield 16 rolls
Number Of Ingredients 7
Steps:
- Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
- Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
- To serve, trim the ends and halve the rolls, crosswise.
CHICAGO-STYLE BEEF AND CHEESE WRAP
Provided by Paul Young
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 10
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!
10-MINUTE STEAK & BLUE CHEESE WRAP
A satisfying, meaty snack for a quick bite
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a hot frying pan, season the steak, then fry with the onion and pepper for 4 mins over moderate heat. Stir in the balsamic glaze, continue to cook for 1 min, then remove from the heat.
- Warm the tortilla. Slice the steak into thin strips, then tip back into the pan with any meat juices and mix with the veg. Spoon the mixture over the middle of the tortilla, crumble over the cheese, then scatter with rocket or spinach. Fold to make a wrap and serve straight away.
Nutrition Facts : Calories 686 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 1.43 milligram of sodium
BEEF AND BLUE CHEESE WRAPS
Make and share this Beef and Blue Cheese Wraps recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, combine mayo and thyme. Remove and set aside 1 tablespoon. Stir yellow mustard into remaining ingredients.
- Spread one side of tortilla with mayo mixture. Evenly divide roast beef, tomatoes and blue cheese among tortillas. Roll and brush with reserved mayo.
- In skillet over medium high, lightly brown tortillas, about 2 minutes per side. Cut in half and serve with greens.
Nutrition Facts : Calories 213.3, Fat 12.2, SaturatedFat 4.5, Cholesterol 42.6, Sodium 283.7, Carbohydrate 10.8, Fiber 1.1, Sugar 1.6, Protein 14.6
TROPICAL BEEF WRAP
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. -Amy Tong, Anaheim, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread cream cheese over tortillas to within 1 in. of edges. Layer with spinach, roast beef and mango. Roll up tightly and serve.
Nutrition Facts : Calories 522 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 1211mg sodium, Carbohydrate 58g carbohydrate (21g sugars, Fiber 4g fiber), Protein 26g protein.
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