Post by nini on Apr 21, 2007 11:05:45 GMT -5
Beef and Avocado Wraps
30 minutes
Ingredients:
12 ounces thinly sliced deli roast beef
1 California Avocado, cut into 12 slices
4 large flour tortillas (10 inch diameter)
4 teaspoons prepared non-creamy Italian dressing
1 jar (7 ounces) roasted red peppers cut into thin strips
1/2 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1 jar (6 ounces) quartered artichoke hearts, drained
2 cups baby arugula leaves
1 cup shredded mozzarella cheese
Instructions:
1. Divide deli meat evenly among each tortilla, leaving 1-1/2 inch border on all sides.
2. Layer peppers, tomatoes, artichoke hearts and arugula over beef. Drizzle 1 teaspoon dressing over filling of each tortilla.
3. Divide avocado slices evenly over filling of each tortilla; sprinkle each with 1/4 cup cheese. Fold right and left edges of tortilla over filling; fold bottom edge up over filling, then roll up tightly, jelly roll fashion. Place seam-side down on plates; cut in half, if desired.
30 minutes
Ingredients:
12 ounces thinly sliced deli roast beef
1 California Avocado, cut into 12 slices
4 large flour tortillas (10 inch diameter)
4 teaspoons prepared non-creamy Italian dressing
1 jar (7 ounces) roasted red peppers cut into thin strips
1/2 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1 jar (6 ounces) quartered artichoke hearts, drained
2 cups baby arugula leaves
1 cup shredded mozzarella cheese
Instructions:
1. Divide deli meat evenly among each tortilla, leaving 1-1/2 inch border on all sides.
2. Layer peppers, tomatoes, artichoke hearts and arugula over beef. Drizzle 1 teaspoon dressing over filling of each tortilla.
3. Divide avocado slices evenly over filling of each tortilla; sprinkle each with 1/4 cup cheese. Fold right and left edges of tortilla over filling; fold bottom edge up over filling, then roll up tightly, jelly roll fashion. Place seam-side down on plates; cut in half, if desired.
