Beef and Fine Cheddar Wraps
By adding cashews, pepper jelly and watercress to these Beef 'n Fine Cheddar Wraps, your lunch bag looks soooo grown up! And the Canadian beef and aged Cheddar combination the recipe uses it makes them soooo good for you. Use very thinly sliced roast beef for the wraps so that they don’t get too bulky when rolling up. You can use deli roast beef if you don’t have any leftover roast.
By adding cashews, pepper jelly and watercress to these Beef 'n Fine Cheddar Wraps, your lunch bag looks soooo grown up! And the Canadian beef and aged Cheddar combination the recipe uses it makes them soooo good for you. Use very thinly sliced roast beef for the wraps so that they don’t get too bulky when rolling up. You can use deli roast beef if you don’t have any leftover roast.
Spread each tortilla right to edge with 1 tbsp (15 mL) red pepper jelly. Top each with 1/4 cup (50 mL) shredded cheese, one quarter each of the watercress and beef and 2 tbsp (30 mL) cashew pieces. Season with pepper.
Roll up each tightly. Eat right away or wrap each in plastic wrap and refrigerate for up to 8 hours.
Bright Idea: To make wraps into bite-size hors d’oeuvres, refrigerate tightly covered wraps for 1 hour or up to 24 hours. To serve, trim off ends and discard. Cut on diagonal into 3/4 inch (2 cm) thick slices. Makes 40 pieces.
Excellent source of iron (39% DV) and zinc (78% DV), 24% DV sodium.
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