Roast Beef Wraps – Tortilla Wraps, part 1

Growing up in the mid-western state of Nebraska – the western end, to boot, means I was around a lot of Mexican foods. Though this recipe isn’t a Mexican recipe, it does contain tortillas. Some people love sandwiches, some like bagels, some like rye bread.. I love tortillas and have tons of uses for them, other than the standard ‘beans and rice’ that tortillas are known for.

This is a simple recipe – that is the beauty of a wrap – anything goes. And here, anything really could go: Replace the roast beef with chicken, or turkey, use tomatoes in place of peppers, Vidalia onion in place of the red.. and you’ve got a totally new wrap.

Enjoy!

Amazing Roast Beef Wraps

4 small burrito sized wraps or tortillas
4 -8 ounces Roast Beef, thinly sliced
1 Roasted Red Pepper (see Recipe below)
2-3 slices Red Onion
1 bunch of sprouts
Sour Cream Horseradish Sauce (See recipe below)

Spread Sour Cream Horseradish Sauce on each wrap, and place other ingredients, to taste, on the wrap, roll to close. Serve chilled.

To store these for later, roll tightly in plastic wrap, and refrigerate.

Roasted Red Peppers

6 large red bell peppers
1 Tablespoon olive oil
1/2 cup extra virgin olive oil
4 garlic cloves, minced (optional)
1 tablespoon chopped parsley
salt and pepper, to taste
brown paper bag
1 tsp sea salt or kosher salt

Preheat your broiler or grill. Lightly oil the peppers with the 1 tablespoon of oil (do not seed the peppers at this point). Place on baking sheet (if using an indoor broiler), or directly on your grill. Cook peppers, turning often, until they have black spots and blister all over, and are tender to the touch. Place the peppers into the paper bag (or plastic bag, or any closed container), and seal closed. Set aside until the peppers have cooled – about 30 minutes.

Once the peppers have cooled, remove the skins by lightly peeling them, using the edge of a knife to scrape away the blackened and blistered skins. Slice the peppers and remove seeds and inner core. Rinse quickly under water, and dry well. Cut the peppers into long strips.

In a sterile jar, add salt, remaining olive oil, garlic, parsley and peppers.

You can refrigerate this for 3-4 weeks… if they last that long ;)

Sour Cream Horseradish Sauce

1 Cup Sour Cream
3-4 Tablespoons Hot Horseradish (prepared)
1 1/2 Teaspoon Fresh Lemon Juice
Dash Paprika
Salt and Pepper to taste

Combine all ingredients and chill until ready to serve.

For another ‘Tortilla Wrap’ recipe, click here.