Barbecue Beef Wrap

If you like wraps, this Barbecue Beef Wrap is the perfect sandwich for you. Simple and easy and you get to use up your leftovers. You can even substitute, pork, turkey, or chicken, instead of the beef for a different version. And any sandwich that's ready to eat in 10 minutes is a keeper in my cookbook.

Now for the recipe.

    Start to finish: 10 minutes
    Makes 2 servings

  • 4 ounces leftover roast beef, shredded (1/3 cup)
  • 2 7- to 8-inch flour tortillas
  • 2 tablespoons bottled barbecue sauce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup packaged shredded broccoli (broccoli slaw mix)

    1. Arrange beef on the tortilla. Drizzle with barbecue sauce and top with cheese and broccoli; roll up. Serve immediately or wrap tightly in plastic wrap and chill for up to 24 hours.

    Per Serving: 280 cal., 13g fat (6g sat. fat), 57mg chol., 367mg sodium, 17 g carbo., 1 g fiber, 21 g pro.

    (Better Homes and Gardens budget-friendly meals, p 154)

Wraps are great for portability. Everything is in a neat little package and you can take it with you. Of course other sandwiches are like that too but with a wrap, it's just a little easier. So why not make your next sandwich a wrap? I'm sure you'll be glad you did!

Here's a short video to help with the wrapping part. The recipe is a Hummus Wrap which is vegetarian/vegan by "A Vegan Cooking Show".

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