Roast Beef Lettuce Wraps Recipes

SOUTHWEST BEEF LETTUCE WRAPS

Steps:

• In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
• Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.

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.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ROAST BEEF LETTUCE WRAPS

Steps:

• Clean lettuce and gently pull apart. Try to keep the lettuce leaves as large as possible so that they can hold the other ingredients. Also, it is best to clean lettuce ahead of time and refrigerate it for a couple of hours. This will allow time for the water to dry off of the lettuce after rinsing it.
• Once the lettuce is ready, add the meat, cheese, tomato and mayonnaise to the center of the lettuce. Then, fold the lettuce over the fillings.

SLOW-COOKER SHREDDED BEEF LETTUCE CUPS

Steps:

• In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next 6 ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours., Remove roast from slow cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes., Serve beef in lettuce leaves. If desired, sprinkle with green onions.