Low Carb Roast Beef Blue Cheese Wraps
How to Make It
Step 1
Make the horseradish may by combining the mayo and horseradish. Make a slit from the bottom of the tortilla up to the center of the tortilla. Imagine that the tortilla is made up of four quadrants. Each section will get some filling.
Step 2
To the area to the left of the slit, add ½ of the horseradish mayo. Above the horseradish mayo, place two slices of deli roast beef. To the section to the right of the sliced beef, add sliced cucumbers. Feel free to use other vegetables here, like baby spinach. To the last area, add the blue cheese crumbles.
Step 3
Begin to fold the tortilla, starting with the mayo side. Fold the mayo section up and over the beef, fold it to the right to cover the sliced cucumbers, then down over the cheese crumbles. You will be left with a triangle filled with layers of ingredients. Repeat with the other tortilla.
Step 4
Heat a small nonstick saute pan over medium heat until hot. Add in the olive oil, and then place the folded tortillas facing down to hold the flap underneath. Allow the tortillas to crispy for 2 minutes or so on each side. Turn the heat down to low if necessary, meaning if the tortillas are browning too quickly, but the cheese is not melted yet. Serve immediately! If prepping ahead, do not crisp the tortillas until the day of or skip the crisping process altogether to make a great lunchbox meal.
Ingredients
- Mayo – 1 tablespoon
- Horseradish – 1 teaspoon
- Roast beef slices – 1.25 ounce
- Cucumber – 1 oz
- Roquefort cheese – 4 teaspoon, crumbled
- Carb Balance 6” Fajita Tortilla – 2 tortilla