Roast Beef and Blue Cheese Wraps |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. Ingredients:
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 |
Directions:
1. Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Set aside.
2. 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.
3. Warm tortillas (I microwave for 10 seconds). Spread with cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up.
4. Cut each rolled tortilla in half crosswise.
|
|