Spinach Pastrami Wraps Recipes

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SPINACH PASTRAMI WRAPS



Spinach Pastrami Wraps image

"If you're trying to avoid carbs, wrap the meat around the other ingredients and fasten with a toothpick. Either way, they can be sliced and served for appetizers or kept whole." -Rhonda Wilkinson, Levittown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 flour tortillas (10 inches), room temperature
4 ounces cream cheese, softened
3/4 cup shredded cheddar cheese
1/4 cup chopped red onion
1/4 cup sliced Greek olives
1/2 pound thinly sliced deli pastrami
1-1/2 cups fresh baby spinach

Steps:

  • Spread tortillas with cream cheese; sprinkle with cheddar cheese, onion and olives. Top with pastrami and spinach. Roll up tightly; secure with toothpicks.

Nutrition Facts :

HOT PASTRAMI WRAP



Hot Pastrami Wrap image

Make and share this Hot Pastrami Wrap recipe from Food.com.

Provided by julimac

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 small head cabbage, shredded
1 carrot, shredded
1/2 cup mayonnaise
2 teaspoons sugar
3 teaspoons cider vinegar
salt and pepper
1 tablespoon adobo sauce
1 lb pastrami, thinly sliced
12 slices muenster cheese
6 large flour tortillas

Steps:

  • Using the first 7 ingredients prepare the coleslaw. Set aside.
  • Make 6 portions of the pastrami and cook on medium heat for about 2 minute each side.
  • Place 2 slices of cheese on each pile and cook a little longer to melt cheese.
  • Warm the tortillas, wrapped in a damp dishtowel for about 30 seconds in the microwave.
  • Assemble the wraps: put pastrami and cheese in the middle of tortilla, add coleslaw and roll up, sealing the sides as you go.
  • Cut on an angle and enjoy.
  • You may have some coleslaw mixture left over, it is very good on it's own too.
  • To make this quicker, use a package of pre-shredded coleslaw and purchased dressing; just add the adobo sauce.

Nutrition Facts : Calories 785.8, Fat 36.7, SaturatedFat 15.8, Cholesterol 109.6, Sodium 1905.3, Carbohydrate 72.9, Fiber 6.6, Sugar 10.2, Protein 40.8

PASTRAMI DELI WRAPS



Pastrami Deli Wraps image

"I sometimes add horseradish when I make this wonderful wrap for my husband." Nila Grahl, Gurnee, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup reduced-fat spreadable cream cheese
1/4 cup coarsely chopped roasted sweet red pepper
4 spinach tortillas (8 inches), warmed
4 lettuce leaves
4 slices deli pastrami
4 slices reduced-fat provolone cheese
1/4 cup thinly sliced red onion
1 small sweet red pepper, julienned
1/2 cup chopped cucumber

Steps:

  • Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks.

Nutrition Facts : Calories 271 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 697mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

BAKED SPINACH WRAPS



Baked Spinach Wraps image

Cheesy veggie goodness. Eat however you want. I like to put it over rice.

Provided by Emma

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 50m

Yield 5

Number Of Ingredients 11

1 tablespoon butter
½ cup diced carrot
½ cup corn kernels
½ cup chopped green onion
2 cloves garlic, chopped
1 (6 ounce) package spinach, chopped
2 cups sour cream
1 (8 ounce) package cream cheese, softened
2 tablespoons cream cheese, softened
5 small flour tortillas
toothpicks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Reduce heat to medium-low. Add carrot, corn, green onion, and garlic. Cook and stir until fragrant but not browned, about 6 minutes. Add spinach; cook, stirring occasionally, until heated through and wilted, about 4 minutes. Remove from heat.
  • Stir sour cream and 8 ounces plus 2 tablespoons cream cheese into the spinach mixture. Spread mixture over the center of each tortilla. Roll the wraps together and seal with toothpicks. Place wraps on a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 25.3 g, Cholesterol 102.2 mg, Fat 41.9 g, Fiber 2.4 g, Protein 10.8 g, SaturatedFat 25.2 g, Sodium 455.9 mg, Sugar 1.9 g

PASTRAMI SPINACH OMELETS



Pastrami Spinach Omelets image

Time 30m

Yield Makes 4 servings

Number Of Ingredients 6

5 tablespoons olive oil
2 (5-oz) bags baby spinach
1/4 lb thinly sliced pastrami, coarsely chopped (3/4 cup)
1 oz finely grated parmesan (1/2 cup)
12 large eggs
1 teaspoon salt

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add spinach all at once and cook, stirring, until wilted, about 3 minutes. Transfer to a colander and drain, pressing lightly. Toss spinach with pastrami, 1/4 cup cheese, and salt and pepper to taste in a bowl.
  • Whisk together 3 eggs and 1/4 teaspoon salt in a bowl until blended. Heat 1 tablespoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Add whisked eggs and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 1 to 2 minutes. Spoon one fourth of spinach mixture over half of omelet and sprinkle with 1 tablespoon cheese. Fold other half of omelet over filling using a heatproof rubber spatula and transfer to a plate. Keep warm, covered with foil.
  • Make 3 more omelets in same manner with remaining eggs, salt, oil, spinach mixture, and cheese.

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