Beef 'n' Cheese Wraps Recipe 5
This recipe offers a quick, no-cook solution for savory beef and cheese wraps. Featuring warmed tortillas generously spread with chive and onion cream cheese, layered with thinly sliced roast beef, shredded carrots, Monterey Jack cheese, and fresh leaf lettuce, it's a perfect blend of creamy, savory, and fresh textures, ready in minutes.
Equipment
- 1 Spreading Knife For evenly applying cream cheese.
- 1 Cutting Board For prepping lettuce and slicing wraps.
- 1 Chef's knife For preparing lettuce and clean cuts of the wraps.
- 1 Small bowls For organizing shredded carrots and cheese.
- 4 Plates or Platter For assembly and elegant presentation.
Ingredients
Main
- 4 flour tortillas 10 inches, warmed
- 1 carton 8 ounces spreadable chive and onion cream cheese
- 1 cup shredded carrots
- 1 cup 4 ounces shredded monterey jack cheese
- 1 pound thinly sliced cooked roast beef
- Leaf lettuce
Instructions
- Gently warm the flour tortillas for 15-20 seconds in a microwave or a dry skillet to enhance pliability.
- Lay each warmed tortilla flat on a clean cutting board.
- Evenly spread one-quarter of the chive and onion cream cheese over each tortilla, leaving a small border around the edges.
- Arrange a layer of thinly sliced cooked roast beef over the cream cheese on each tortilla.
- Sprinkle one-quarter of the shredded carrots and Monterey Jack cheese evenly over the roast beef on each tortilla.
- Place a few leaves of fresh leaf lettuce on top of the cheese and carrot mixture.
- Starting from one edge, carefully and tightly roll each tortilla into a log, ensuring all fillings are encased.
- Using a sharp chef's knife, slice each rolled wrap diagonally in half.
- Arrange the cut wraps attractively on a platter or individual plates.
- Serve immediately as a light meal or snack.
Notes
Achieving a well-balanced flavor and texture in these wraps starts with ingredient quality. Ensure your roast beef is thinly sliced and of good quality; consider rare or medium-rare for optimal tenderness. Warming the tortillas briefly makes them pliable and prevents tearing when rolling. For an elevated experience, slightly toast the warmed tortillas on a dry griddle until just fragrant. Distribute the cream cheese evenly to act as a binder and flavor base. Layering is key: start with beef, then cheese and carrots, finishing with crisp lettuce for textural contrast. Rolling tightly and consistently ensures a neat, manageable wrap that won't fall apart. A diagonal cut not only looks professional but also makes the wrap easier to eat. Consider adding a touch of finely minced chives or parsley to the cream cheese for an extra herbaceous note, or a pinch of smoked paprika for depth.