Roast Beef And Avocado Wraps Recipes

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ROAST BEEF, CUCUMBER, AND AVOCADO WRAP



Roast Beef, Cucumber, and Avocado Wrap image

Deli roast beef and easy-prep vegetables-avocado, cucumber, and iceberg lettuce-make this a tasty do-ahead sandwich. Cilantro and a green pepper sauce turn up the heat.

Provided by Colbys Mom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 avocado, pitted,peeled and cut into 1/2 inch thick wedges
2 tablespoons fresh lime juice
3/4 teaspoon salt
4 burrito-size flour tortillas, warmed according to package directions,if desired
3/4 lb sliced roast beef
1 cup shredded iceberg lettuce
1/2 seedless cucumber, cut into 6 inch strips
1 cup fresh cilantro leaves
1/4 cup green hot pepper sauce

Steps:

  • Toss avocado with lime juice and 1/4 tsp salt in a small bowl.
  • Cover tortillas with roast beef, sprinkle with remaining salt.
  • Top with lettuce, cucumber, and avocado down the center of each tortilla.
  • Add cilantro leaves, then drizzle 1 tbsp green pepper sauce over each.
  • Fold in sides and roll up.

Nutrition Facts : Calories 465.5, Fat 20.1, SaturatedFat 5.1, Cholesterol 60.4, Sodium 1024.9, Carbohydrate 42.9, Fiber 6.1, Sugar 2.7, Protein 30.2

ROAST BEEF AND AVOCADO FINGER SANDWICHES



Roast Beef and Avocado Finger Sandwiches image

Epicurious, Tracey Seaman, June/07. These slender, snack sized sandwiches, will get appetites going, especially out in the fresh air. We enjoyed these thoroughly! They are great!

Provided by Manami

Categories     Lunch/Snacks

Time 20m

Yield 18 hors d'oeuvres

Number Of Ingredients 9

1 medium ripe california avocado (preferably Hass)
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, minced
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
12 slices white bread (very thin slices , Pepperidge Farms is what we used)
2 tablespoons mayonnaise
1/8 teaspoon prepared horseradish
1/2 lb purchased thinly sliced roast beef or 1/2 lb premade thinly sliced rare roast beef

Steps:

  • In small bowl, mash avocado with fork.
  • Stir in lemon juice, chives, salt, and pepper.
  • Spread avocado mash over 6 slices bread, dividing evenly.
  • Mix mayonnaise with prepared horseradish.
  • Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
  • Top with roast beef, dividing evenly.
  • Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
  • Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
  • *Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.

Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 0.8, Cholesterol 9.4, Sodium 181.4, Carbohydrate 9.8, Fiber 1.1, Sugar 0.9, Protein 4.9

COLORFUL BEEF WRAPS



Colorful Beef Wraps image

I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 beef top sirloin steak (1 pound), cut into thin strips
1/4 teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas (8 inches)
1-1/2 cups torn iceberg lettuce
1 medium tomato, chopped
1/4 cup chopped green onions

Steps:

  • In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

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