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.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time5 mins

 4 large flour burrito-size tortillas
 ¼ cup (50 mL) red pepper jelly (hot or sweet)
 8 oz (250 g) shredded aged Cheddar
 1 bunch watercress, arugula or handful of baby greens
 2 cup (500 mL) shaved cooked roast beef (about 10 oz/300 g)
 ½ cup (125 mL) cashew pieces
 Pepper

1

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.

2

Roll up each tightly. Eat right away or wrap each in plastic wrap and refrigerate for up to 8 hours.

Ingredients

 4 large flour burrito-size tortillas
 ¼ cup (50 mL) red pepper jelly (hot or sweet)
 8 oz (250 g) shredded aged Cheddar
 1 bunch watercress, arugula or handful of baby greens
 2 cup (500 mL) shaved cooked roast beef (about 10 oz/300 g)
 ½ cup (125 mL) cashew pieces
 Pepper

Directions

1

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.

2

Roll up each tightly. Eat right away or wrap each in plastic wrap and refrigerate for up to 8 hours.

Beef and Fine Cheddar Wraps
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