Roast beef wrap

    (40)
    10 min

    A tasty and easy to make tortilla wrap made with roast beef and cheese. Use leftover roast beef from Sunday's roast!


    19 people made this

    Ingredients
    Makes: 2 wraps

    • 2 wholemeal tortilla wraps
    • 2 tablespoons soft cheese or fromage frais
    • 2 leaves cos lettuce
    • 1 large handful spinach leaves (about 30g)
    • 6 slices roast beef
    • 2 slices cheese, such as Edam, Emmental or Cheddar
    • 6 cherry tomatoes, halved
    • black pepper to taste

    Method
    Prep:10min  ›  Ready in:10min 

    1. Heat the wraps in the microwave on High for 30 seconds.
    2. On the right side of one wrap (the side that will fold in last), spread 1 tablespoon soft cheese about 2/3 of the way down that side. Layer half of the lettuce, spinach, beef, cheese and tomatoes in the centre of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the soft cheese seal the wrap together. Repeat with the second wrap.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (35)

    dobby
    by
    3

    A lovely wrap that's so simple to make. I like leftover roast beef best from the Sunday roast but sliced from the supermarket is good too. I also put spicy mayo in instead of the soft cheese - highly recommend trying that.  -  29 Aug 2012

    by
    20

    I made this for dinner tonight. Usually, my husband doesn't like my salmon patties, but tonight he ate two and put away two for his lunch. I tripled the recipe because I had a 14 oz can of salmon. I didn't change anything else. I did make the dill sauce about 5 hours ahead of time so the flavors could mix well and that seemed to work out fine. I would make these again.  -  04 May 2013  (Review from Allrecipes US | Canada)

    by
    15

    I make salmon patties quite often and don't use a recipe. I followed this to the letter except for adding a little chopped red bell pepper which I had on hand. The ingredients are pretty much the same as I typically use, and I never use mayo. I found the breadcrumbs overpowered the salmon flavor, and I use a very high quality canned salmon. I would use fewer breadcrumbs, just enough to hold the patties together. I mixed up the sour cream-dill sauce, tasted it, and thought it was fairly bland, so I added a little seasoned salt and some lemon zest. Don't really mean to knock this recipe because we did enjoy it but, honestly, didn't find it to be anything out of the ordinary, pretty much the same as I've been making for years.  -  07 Apr 2013  (Review from Allrecipes US | Canada)

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