Beef N Cheese Wraps Recipes

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BEEF 'N' CHEESE WRAPS



Beef 'n' Cheese Wraps image

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

4 flour tortillas (10 inches), warmed
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup shredded carrots
1 cup shredded Monterey Jack cheese
1 pound thinly sliced cooked roast beef
Leaf lettuce

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.

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

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

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

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!

QUICK CREAM CHEESE BEEF WRAPS



Quick Cream Cheese Beef Wraps image

Make and share this Quick Cream Cheese Beef Wraps recipe from Food.com.

Provided by BarbarianWithSpatula

Categories     Lunch/Snacks

Time 10m

Yield 6 wraps

Number Of Ingredients 7

1/2 lb minute steaks
2 garlic cloves, crushed
1 tablespoon olive oil
6 flour tortillas
6 tablespoons cream cheese, softened
salt
pepper

Steps:

  • Cut the fast-fry steaks into a total of 6 long strips.
  • Heat the oil in a frying pan with toss in the garlic and meat. Add a bit of salt and/or pepper. Cook until done. Don't overcook.
  • Spread cream cheese on the tortilla wraps and place a strip inside each one then wrap.
  • Can be served hot or cold.

Nutrition Facts : Calories 281.5, Fat 19.8, SaturatedFat 8, Cholesterol 42.8, Sodium 263.3, Carbohydrate 16.3, Fiber 0.9, Sugar 1.1, Protein 9.7

ROAST BEEF AND BLUE CHEESE WRAPS



Roast Beef and Blue Cheese Wraps image

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

3 ounces blue cheese, crumbled
2 tablespoons horseradish
2 tablespoons low-fat mayonnaise
1/2 teaspoon black pepper (we use McCormick's Smokehouse Pepper)
2 tablespoons rice wine vinegar
1 tablespoon honey
1 garlic clove, minced
2 cups cabbage, very thinly sliced
1/4 cup celery, very thinly sliced
1/4 cup onion, very thinly sliced
1/4 cup red bell pepper, very thinly sliced
1/2 lb deli roast beef, thinly sliced
6 flour tortillas

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.

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