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Ingredients
- 2 cups shredded broccoli slaw
- 1/4 cup PLUS 2 Tbsp reduced-fat or fat-free ranch dressing divided
- 1/2 cup reduced-fat or fat-free cream cheese softened
- 4 flour medium tortillas 8 to10-inch diameter
- 12 oz cooked beef roast or deli roast beef thinly sliced
Ingredients
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Instructions
- Mix broccoli slaw and 1/4 cup ranch dressing in medium bowl; mix with 2 forks to coat evenly.
- Combine cream cheese and remaining 2 tablespoons ranch dressing in small bowl; mix well with rubber spatula.
- Place tortilla on cutting board or other flat surface. Spread about 2-1/2 tablespoons of the cream cheese mixture on the tortilla using a rubber spatula. Top the cream cheese with 1/4 of the roast beef slices in an even layer. Place approximately 1/3 cup of the broccoli mixture on roast beef. Using rubber spatula or back of a spoon, spread broccoli mixture in an even layer.
- Starting at the bottom edge, roll the tortilla up tightly to enclose filling. Repeat with 3 remaining wraps.
- Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut diagonally in half.
Recipe Notes
Recipe and photo courtesy of the Wisconsin Beef Council and www.Beefitswhatsfordinner.com.
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