Beef ‘n’ Cheese Wraps
Total TimePrep: 10 min. + chilling
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.
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!
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.
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
We've been making these for years. They are so good.
This was so good and so easy to make.
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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.
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