Wraps for Running Laps with Cheddar

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
wraps for running laps with cheddar

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

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.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 499 Calories
Protein: 22 g
Carbohydrate: 29 g
Fat: 33 g
Fibre: 2.9 g
Sodium: 515 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 185 mg
Vitamin C: 67 %
Vitamin B12: 39 %
Folate: 37 %
Zinc: 35 %