| 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" <creedenites@sprintmail.com>
on May 1, 1998
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