Pastrami Wraps Food

PASTRAMI WRAPS

Steps:

• Lay out the wrap
• Spread the mayo to the edges of the wrap
• lay the pastrami slice on the wrap (fold it if necessary)
• spread the cheese evenly all over the pastrami in a thin layer
• Drop sauerkraut in small amounts over the cheese
• Add greens lightly to the top
• Roll the wrap as tightly as you can.
• Put in microwave for about 20 seconds. (Just long enough for the cheese to melt a tiny bit)
• Lay the rolled wrap on a cutting board and cut into even sections.

PASTRAMI WRAP

Steps:

• Layer 2 slices of Pastrami on each tortilla and top with 2 Tbsp. peppercorn ranch dressing.
• Top with the sliced Havarti cheese, tomatoes and mixed greens.
• Fold the sides of the tortilla towards the center and carefully wrap, while tucking the sides in for a good seal.
• Serve immediately, or store wrapped up to 3 days.

SPINACH PASTRAMI WRAPS

Steps:

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

HOT PASTRAMI WRAP

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.

REUBEN WRAP

Steps:

• To assemble: With a short end of a lavash facing you, spread about 2 slightly rounded teaspoons of the mustard over the entire lavash. Cover with a quarter of the pastrami, followed by the Swiss cheese and a quarter of the coleslaw, and roll the wrap away from you. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once, assembly -- line style. Cut in half on the bias.

PASTRAMI DELI WRAPS

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.

PASTRAMI

Steps:

• Trim the beef.
• Combine the salt, pepper, sugar, ginger, garlic, and coriander.
• Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
• Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
• Expel the excess air, and carefully tie and seal the bag.
• Put the bag in the cooler.
• Rotate and lightly massage the sealed bag at least once a day for 12 days.
• SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
• Remove the beef from the plastic bag.
• Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
• Place into the smoker Allow to air dry with no smoke for a full 24 hours.
• Remove the meat from the smoker and cover loosely.
• Set the temperature at 1'3()0F (540C) with the dampers wide open.
• Return the meat to the smoker and hold at this setting for 2 hours.
• Adjust the dampers to one-half open.
• Monitor the temperature and raise the tempera ture gradually over the next several hours.
• Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
• Apply a finishing rub of cracked pepper.
• Cool quickly and wrap tightly.
• Refrigerate for 2 days before using.
• To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
• Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
• Store the pastrami tightly wrapped and well-chilled at all times.