Wraps for Running Laps |
Roast beef wraps take a little preparation, but you can make them in advance and keep them in the fridge in a tightly sealed container. Meaty, but with plenty of cheese and fresh vegetables, each one wraps up four different food groups in a convenient little package!
Ingredients
Sun-dried tomato mayonnaise- 5 sun-dried tomatoes
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (125 ml) vegetable oil
- Salt and pepper to taste
- 225 g Roast beef, sliced
- 5 Tortillas (7 inches)
- 2/3 cup (150 ml) shredded Canadian Orange Cheddar cheese
- 1-2 Tomatoes
- 1 Red pepper
- 5 Lettuce leaves
Directions
Mayonnaise
- Soften tomatoes in water for about 5 minutes.
- In a bowl, combine Dijon mustard and sour cream.
- In a food processor, purée sun-dried tomatoes with lemon juice. Gradually whisk in oil in a thin stream while processor is mixing.
- Add salt and pepper.
- Add dried tomato purée to mustard and sour cream mixture and beat until smooth.
- Slice tomatoes and cut red pepper in thin strips. Set aside.
- Assemble the sandwiches by placing one lettuce leaf on each tortilla. Then spread a little sun-dried tomato mayonnaise, add a few strips of pepper and tomato slices, a handful of shredded cheese and a few slices of roast beef.
- Roll the tortilla and serve.
Per serving:
Energy: 499 Calories
Protein: 22 g
Carbohydrate: 29 g
Fat: 33 g
Fibre: 2.9 g
Sodium: 515 mg
Here are the key nutrients provided by a serving.
Nutrient % DV*
Calcium: 17 % / 185 mg
Vitamin C: 67 %
Vitamin B12: 39 %
Folate: 37 %
Zinc: 35 %
Recipe and Photo courtesy Dairy Farmers of Canada.
Visit dairygoodness.ca for more recipes.
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