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Beef ‘n’ Cheese Wraps

These make-ahead wraps are delicious, portable and ideal for picnics and tailgates. Enjoy them whole or slice them into 1-inch pieces to serve them as an appetizer. They also make an excellent lunch on the go. —Sue Sibson, Howard, South Carolina
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4 servings


  • 4 flour tortillas (10 inches), warmed
  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1 cup shredded carrots
  • 1 cup shredded Monterey Jack cheese
  • 1 pound thinly sliced cooked roast beef
  • Leaf lettuce


  • Spread 1 side of each tortilla with cream cheese; layer with the carrots, Monterey Jack cheese, beef and lettuce. Roll up tightly and cover. Refrigerate for at least 30 minutes. Cut in half or into 1-in. slices.
Nutrition Facts
1 each: 657 calories, 35g fat (20g saturated fat), 143mg cholesterol, 1431mg sodium, 38g carbohydrate (6g sugars, 7g fiber), 38g protein.

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  • SColson132
    Sep 15, 2020

    Excellent recipe! Made this in sandwich form, using whole wheat bread and Swiss cheese. I left off the carrots. Next time, I think I will leave off the cheese and just use the deli roast beef and cream cheese spread.

  • Christine
    Feb 4, 2020

    I made these to pack in my kids lunches for school and they loved them! They are easy to assemble in the morning, especially if you pre-shred your carrots in advance, or buy pre-shredded carrots. I replaced the shredded Monterey Jack cheese with their favorite sliced Pepper Jack. Definitely a keeper, as I'm sure soon they will be asking for these again!

  • Beema
    Jul 25, 2018

    This was republished in the Aug.Sept 2018 issue of Country Woman, and I immediately had to try it. I used roast beef slices from the deli, inside leaves of iceberg lettuce. I shredded the carrots on the finest side of the shredder, making the pieces tiny and easier to handle in a hand held meal. I also mixed the carrot pieces into the cream cheese, the amount of which I increased by adding a dollop of mayo. Once made, I cut the wrap in thirds and served them as an appetizer. A keeper.

  • DawnLockhart
    Feb 19, 2013

    Fantastic - I made a huge platter of these to take to a New Years party and they were a hit. Its great to find a sandwich recipe that is a good make-ahead - doesn't get soggy at all

  • bettylou1333
    Feb 17, 2012

    We've been making these for years. They are so good.

  • best of home cooks
    Jan 28, 2012

    This was so good and so easy to make.

  • CallieJill
    Oct 4, 2011

    No comment left

  • butterfly3gayle
    Jul 8, 2010

    These are so easy, yummy and different than a normal sandwich. I didn't have the chive & onion cream cheese once, so I used garden vegetable instead & just cut up some chives real fine....turned out just as good as the reg way.

  • beansf
    Aug 28, 2009

    No comment left