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
- 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
- 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
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.
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.
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Top 5 Nutrients
|Calcium:||17 % / 185 mg|
|Vitamin C:||67 %|
|Vitamin B12:||39 %|