Wraps for Running Laps with Cheddar

Name: Wraps for Running Laps with Cheddar
Yield: 5 wraps
Ingredients: Sun-Dried Tomato Mayonnaise; 5 sun-dried tomatoes; 1 tbsp (15 mL) Dijon mustard; 2 tbsp (30 mL) sour cream; 1 tbsp (15 mL) lemon juice; 1/2 cup (125 mL) vegetable oil; Salt and pepper to taste; Sandwich; 7 1/2 oz (225 g) roast beef sliced; 5 7-inches (17 1/2 cm) tortillas; 2/3 cup (160 mL) shredded Canadian Orange Cheddar cheese; 1 or 2 tomatoes; 1 red bell pepper; 5 lettuce leaves

Roast beef wraps take a little preparation, but you can make them in advance and keep them in the fridge in a tightly sealed container. Meaty, but with plenty of cheese and fresh vegetables, each one wraps up four different food groups in a convenient little package!

Prep: 20 min

Yields 5 wraps

Ingredients

Sun-Dried Tomato Mayonnaise
5 sun-dried tomatoes
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) sour cream
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) vegetable oil
Salt and pepper to taste
Sandwich
7 1/2 oz (225 g) roast beef sliced
5 7-inches (17 1/2 cm) tortillas
2/3 cup (160 mL) shredded Canadian Orange Cheddar cheese
1 or 2 tomatoes
1 red bell pepper
5 lettuce leaves

READY FOR REWARDS?

Preparation

Sun-Dried Tomato Mayonnaise:

Soften tomatoes in water for about 5 minutes. In a bowl, combine Dijon mustard and sour cream. In a food processor, purée sun-dried tomatoes with lemon juice.

Gradually whisk in oil in a thin stream while processor is mixing. Add salt and pepper to taste. Add dried tomato purée to mustard and sour cream mixture and beat until smooth.

Sandwich:

Slice tomatoes and cut red pepper in thin strips. Set aside. Assemble the sandwiches by placing one lettuce leaf on each tortilla. Then spread a little Sun-Dried Tomato Mayonnaise, add a few strips of pepper and tomato slices, a handful of shredded cheese and a few slices of roast beef. Roll the tortilla and serve.