br>3. On the first wrap, evenly cover with lettuce and
Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4\" shell (discard removed bread or save for another use).
In a small bowl, combine the mayo, horseradish, and mustard.
Spread butter on cut sides of bread.
In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top.
Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.
ings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE
Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
ightly. To serve, cut each wrap diagonally in half with Serrated
drain pickles and pat dry.
arrange deli lunch meat on dry large cutting board.
spread room temp cream cheese on meat.
put pickle on meat and cheese wrap up and cut in half.
place pickle wraps in refrigerator in air tight container 2 hours before serving.
Spread butter on one side of tortillas.
Layer each with cheese, ham, bologna, pepperoni, peppers, tomatoes and lettuce within 2 inches of edge.
Spread mayonnaise over lettuce. Roll up tightly.
Serve immediately or wrap in plastic wrap and chill up to 2 hours.
Spread about 2 tablespoons cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. Roll up tightly. Wrap in plastic wrap. Refrigerate until ready to serve. Serve with additional dressing, if desired. Makes 4 servings.
ver filling.
Wrap the sandwich in plastic wrap and chill for
Mix the mayonnaise and the horseradish sauce together so that they are well blended.
Spread the horseradish mayo all over the tortilla.
Arrange the baby spinach leaves down the middle of the tortilla.
Place the slices of the roast beef over the spinach so that each end of the beef slightly overlap each other.
Spread the caramelized onions down the middle of the beef.
Fold over the sides of the tortilla and roll it up as you would any other wrap.
Cut in half and serve.
Heat the wraps in the microwave on High for 30 seconds.
On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
Lay tortilla wrap flat. Spread sour cream and salsa. Add the rest of the ingredients. Fold the sides and roll into a wrap. Cut in half and enjoy.
Spread butter on one side of each tortilla. Layer each with cheese, ham, bologna, pepperoni, banana peppers, tomato, lettuce and/or optionals to within 2 inches of edge. Spread mayonnaise over lettuce. Roll tightly.
Serve immediately or wrap in plastic or waxed paper and chill up to 2 hours.
Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
Fold bottom half up and then fold over both sides tightly.
Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.
Spread hummus over the tortilla.
Place the slices of chicken down the middle of the tortilla so that the ends of each slice overlap.
Arrange the spinach leaves over the chicken.
Top with the artichokes and red peppers.
Fold over the sides of the tortilla and roll up as you would any other wrap.
Cut in half and serve.
Heat a large nonstick frying pan over medium heat; add bacon. Cook, turning often, until bacon is crispy, 6-8 minutes. Drain on kitchen paper, and set aside.
Arrange wraps on a clean work surface. Place 1/4 of the cheese and turkey slices in the center of each wrap. Top turkey with 1/4 of the apple slices, 1 piece of bacon each and 1/4 of the salad greens. Roll wraps, folding in sides, to enclose filling.
Lay tortilla on plate or flat surface.\n Watch Now
Layer Swiss chard, sprouts and pepper on tortilla.\n Watch Now
Pile turkey evenly in center of wrap.\n Watch Now
In a small bowl, whisk together vinegar, soy sauce, honey, salt and pepper to taste. Drizzle over turkey.\n Watch Now
Fold sides of tortilla to center. Fold bottom of tortilla up.\n Watch Now
Heat up olive oil over medium heat in medium/large pan.
Cut chicken breasts in half to make 4 thin slices of chicken breasts.
Season chicken with lemon pepper seasoning.
Cook for approximately 5 minutes on each side or until cooked through.
Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute.
To make secret sauce, combine ketchup and ranch in small bowl. Add mustard to taste.
Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.
To make Russian Dressing, blend together the mayonnaise, ketchup, relish, lemon juice, Worcestershire sauce, salt, and pepper. Stir until smooth.
Place 10 RITZ Crackers on tray. Put about 1/4 tsp Russian dressing onto each cracker.
Cut corned beef and pastrami deli slices in half vertically.
Put two pieces each of corned beef and pastrami on each cracker.
Top with additional 1/4 tsp Russian dressing and remaining crackers to form sandwich.
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