Yummy Fast And Easy Roast Beef Wrap Food

EASY ROAST BEEF WRAP

Steps:

• Spread tortilla with mayo.
• Top with remaining ingredients; roll up.
• Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.

YUMMY, FAST AND EASY ROAST BEEF WRAP

Steps:

• On cold tortilla, place the roast beef, then cheese slice (divided in half to fit length wise).
• Microwave for 30-40 seconds on high.

ROAST BEEF WRAP

Steps:

• Place in tortilla, wrap and enjoy.

BEEF WRAPS WITH RICE

Steps:

• Start rice, follow box instructions.
• In a large frying pan, brown beef on med. high until almost cooked through, add garlic and chilli powder (add any other herbs and spices you like here to give your beef lots of flavour).
• Add cooked rice and tomato sauce to beef mixture, and stir on medium until the mixture is hot to serve.
• In each wrap you can fit about 2 ½ large spoonfuls of beef/rice/tomato mixture.
• I like to add cheddar cheese before I close the wrap, let it melt and then let the mess begin.

AWESOME ANGUS ROAST BEEF WRAPS

Steps:

• Spread Onion and Chive cream cheese on one side of tortilla.
• Lay out slices of Roast Beef evenly on tortilla.
• Dribble a little Ranch dressing in a thin line down the middle.
• Spread a small thin line of Horseradish down the middle.
• Spread out the torn romaine lettuce evenly on tortilla but make sure all ingredients are a little away from the edges so you can fold it easier.
• Put strips of tomato in a line down middle.
• Spread Monterey Pepper Jack Cheese evenly on tortilla.
• Fold the ends of the tortilla to the stuffing, then starting at one side, roll up the tortilla.
• Makes one wrap.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW

Steps:

• Heat large skillet over medium heat.
• Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
• Repeat with second tortilla.
• Alternatively, open lavash on work surface.
• Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
• Arrange beef, roasted peppers and green onions over coleslaw mixture.
• Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
• Cut tortillas in half or lavash into 4 pieces.

EASY POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
• Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

BEEF 'N' CHEESE WRAPS

Steps:

• Spread 1 side of each tortilla with cream cheese; layer with the carrots, Monterey Jack cheese, beef and lettuce. Roll up tightly and cover. Refrigerate for at least 30 minutes. Cut in half or into 1-in. slices.

ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO

Steps:

• In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
• Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.