| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Well-trimmed deli roast beef; thinly sliced |
| 2 | pk | Garden vegetable flavored soft spreadable cheese*; (6 ounces each) |
| 4 | lg | Flour tortillas; (10 inches) |
| 1 | c | Shredded carrots |
| 1 | c | Shredded Monterey jack cheese |
| 8 | Leaves green leaf lettuce | |
| Carrot curls; (optional) |
INSTRUCTIONS
*I used one 8 ounce container of Philly Brand and it was sufficient. 1. Spread soft cheese evenly over one side of each tortilla; top each with 1/4 cup shredded carrots and 1/4 cup Jack cheese. Layer lettuce and deli roast beef over carrots, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic wrap. Refrigerate 30 minutes before serving. 2. To serve, cut each roll diagonally in half. Serve on 4 individual plates or large platter; garnish with carrot curls, if desired. Makes 4 servings (serving size: 2 roll-up halves). Cook's Tip: Roll-ups may be prepared ahead of time; wrap and refrigerate up to 8 hours before serving. ©1998 National Cattlemen's Beef Association. All rights reserved. Happily MC formatted using Buster by Pamela Creeden NOTES : 1995 Finalist Joni Hilton - Iowa >From Pam: I made these for a Tupperware Party and they were really good! Recipe by: http://www.cowtown.org (Beef Council) Posted to MC-Recipe Digest by "Pamela Creeden" <[email protected]> on May 1, 1998
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