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      Roast Beef and Veggie Wraps


      12 ounces cooked roast beef or deli roast beef, thinly sliced

      2 cups shredded broccoli slaw

      6 tablespoons reduced-fat or fat-free ranch dressing, divided

      1/2 cup reduced fat or fat-free cream cheese, softened

      4 flour medium tortillas


      1. Place the broccoli slaw and 1/4 cup of ranch dressing in medium bowl. Toss to coast slaw evenly.

      2. Place the cream cheese and remaining 2 tablespoons ranch dressing in a small bowl. Stir with rubber spatula to mix well.

      3. Place one tortilla on a cutting board or flat surface. Spread about 2 1/2 tablespoons of the cream cheese mixture on the tortilla using a rubber spatula.

      4. Place 1/4 of roast beef slices in an even layer on top of the cream cheese.

      5. Place approximately 1/3 cup of the broccoli mixture on top of the roast beef. Spread the broccoli mixture in an even layer, using the rubber spatula or back of a spoon.

      6. Starting at the bottom edge, roll tortilla up tightly to enclose filling.

      7. REPEAT steps 3 through 6 to make a total of 4 wraps

      8. Use a knife, cut wraps crosswise into 1 1/2 inch wide pieces or cut them diagonally in half.

      9. ENJOY!

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