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The Hood Magazine

Featured Recipe: Roast Beef and Veggie Wraps

Aug 30, 2018 03:24PM ● By The Hood Magazine

Roast Beef and Veggie Wraps


·         12 ounces cooked beef roast or deli roast beef, thinly sliced

·         2 cups shredded broccoli slaw

·         6 tablespoons reduced-fat or fat-free ranch dressing, divided

·         1/2 cup reduced-fat or fat-free cream cheese, softened

·         4 flour medium tortillas (8 to 10-inch diameter)


1.       Mix broccoli slaw and 1/4 cup ranch dressing in medium bowl; mix with 2 forks to coat evenly.

2.       Combine cream cheese and remaining 2 tablespoons ranch dressing in small bowl; mix well with rubber spatula.

3.       Place tortilla on  cutting board or other flat surface. Spread about 2-1/2 tbsp cream cheese mixture on tortilla using a rubber spatula.

4.       Top cream chees with 1/4 roast beef slices in an even layer.

5.       Place approximately 1/3 cup of broccoli mixture on roast beef. Using rubber spatula or back of a spoon, spread broccoli mixture in an even layer.

6.       Starting at the bottom edge, roll tortilla up tightly to enclose filling.

7.       Repeat steps 3 through 6 to make 3 remaining wraps.

8.       Adult help needed: Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut diagonally in half.

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