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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe on another web site when I was looking to use up some cooked beef I had. You can serve this one cold but I prefer to heat them to melt the cheese and blend the flavours better. Ingredients:
4 ounces cream cheese, softened |
3/4 teaspoon ground cumin |
1 garlic clove, minced |
1/8 teaspoon dried red pepper flakes (or essence spice) |
1 lb cooked beef, sliced in small pieces |
4 tortillas |
4 lettuce leaves, rinsed and dried |
1 avocado, cubed |
1 small tomato, seeded & chopped |
3 ounces colby-monterey jack cheese, shredded & divided |
Directions:
1. Preheat oven to 325°F
2. Mix the cream cheese, cumin, garlic & chili flakes in a bowl until well blended.
3. In a skillet, brown beef pieces until warm.
4. Divide the following between each tortilla, layering in this order; spread a thin layer of the cream cheese mixture. Then place a lettuce leaf on each tortilla & top with beef. Sprinkle with avocado, tomatoes & cheese (reserve some for top of wrap).
5. Starting at one end, gently roll up each tortilla into a tight tube.
6. Grate remaining cheese on top of wraps.
7. Cook about 15 min till cheese is melted & wrap is heated.
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