High Five Recipes Italian Roast Wraps

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ITALIAN ROAST BEEF WRAP



Italian Roast Beef Wrap image

Thinly sliced roast beef, banana peppers, provolone cheese, and arugula brought together in a delicious low-calories wrap to make this simple and delicious Italian Roast Beef Wrap recipe.

Provided by Organize Yourself Skinny

Time 5m

Number Of Ingredients 7

1 Flatout Multi Grain with Flax Wrap (or whatever variety you like)
1 tablespoon roasted red pepper hummus
2 slices thinly sliced deli roast beef
1 slice provolone
2 tablespoons sliced jarred banana peppers
½ cup baby arugula
1 teaspoon Italian salad dressing

Steps:

  • Layout the wrap and spread 1 tablespoon hummus over the top. Add the roast beef, provolone, and banana peppers.
  • In a small bowl toss the arugula with 1 teaspoon salad dressing. Add the arugula to the wrap and then roll it up. Cut in half and serve.

Nutrition Facts : ServingSize 1 g, Calories 167 kcal, Carbohydrate 11 g, Protein 14 g, Fat 9 g, SaturatedFat 3 g, Fiber 5 g, Sugar 5 g

ITALIAN BEEF WRAP



Italian Beef Wrap image

Lean beef, fresh veggies and zesty Italian dressing mix round out the savory deliciousness of these hearty beef wraps for four.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 9

1/2 lb. thin lean beef strips
1/4 tsp. black pepper
1 large yellow onion, sliced, halved
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
1 env. GOOD SEASONS Zesty Italian Dressing Mix
1 cup water
2/3 cup instant brown rice, uncooked
4 flour tortillas (6 inch), warmed

Steps:

  • Sprinkle meat with black pepper. Spray large nonstick skillet with cooking spray. Add meat; cook 5 minutes or until cooked through. Remove meat from skillet; cover to keep warm.
  • Add onions, green and red peppers, dressing mix and water to skillet. Bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Add meat mixture; stir. Let stand, covered, 5 minutes.
  • Spoon meat mixture evenly onto tortillas; roll up.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

CRISPY ITALIAN WRAP



Crispy Italian Wrap image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

One 12-inch flour tortilla
1 tablespoon prepared pesto
1 tablespoon grated Parmesan
1/4 cup baby spinach
1 tablespoon sliced pepperoncini peppers
1 tablespoon sliced green olives
1 heaping tablespoon marinara
3 frozen store-bought meatballs, thawed and halved
1/4 cup grated mozzarella
2 tablespoons salted butter

Steps:

  • Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
  • Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
  • Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

HIGH FIVE RECIPES: ITALIAN ROAST WRAPS



High Five Recipes: Italian Roast Wraps image

Provided by Laura

Number Of Ingredients 5

2 - 3 pound frozen roast (beef or deer)
2 Tablespoons Italian dressing mix
Whole wheat tortillas
Sour cream or kreme fresh
Chopped fresh tomatoes

Steps:

  • Place FROZEN roast in a crock pot.
  • Sprinkle ½ pouch Italian dressing mix onto roast.
  • Cook on low for 5 hours.
  • Shred meat or slice thinly.
  • Spoon meat onto a warm tortilla and top with tomatoes and sour cream.
  • Wrap and eat!

ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI



Roasted Vegetable Wraps with Garlic Aioli image

Looking for a meatless quick meal recipe? Then check out these roasted vegetable tortilla wraps that are ready in just half an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
4 oz fresh whole mushrooms, cut into quarters
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup mayonnaise or salad dressing
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
6 flour tortillas (8 to 10 inch)
1 1/2 cups shredded lettuce

Steps:

  • Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
  • Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
  • Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
  • Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 360 mg, Sugar 3 g, TransFat 0 g

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