Beef & Cheese Wraps

Dur­ing busy weeks, I make these wraps in ad­vance for a quick lunch on the go.

Country Woman - - LET’S EAT | GARDEN FRESH - —SUE SIBSON

PREP: 10 MIN. + CHILL­ING MAKES: 4 SERV­INGS 4 flour tor­tillas (10 in.), warmed 1 car­ton (8 oz.) spread­able chive and onion cream cheese 1 cup shred­ded car­rots 1 cup shred­ded Mon­terey

Jack cheese 1 lb. thinly sliced cooked roast beef

Leaf let­tuce Spread one side of each tor­tilla with cream cheese; layer with the car­rots, Mon­terey Jack, beef and let­tuce. Roll up tightly and wrap in plas­tic. Re­frig­er­ate at least 30 min­utes. Cut in half or 1-in. slices.

1 WRAP 657 cal., 35g fat (20g sat. fat), 143mg chol., 1431mg sod., 38g carb. (6g sug­ars, 7g fiber), 38g pro.

BEEF & CHEESE WRAPS

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.