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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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During harvesttime, I make these wraps in advance for a quick lunch on the go.—Sue Sibson, Howard, South Carolina Ingredients:
4 flour tortillas (10 inches), warmed |
1 carton (8 ounces) spreadable chive and onion cream cheese |
1 cup shredded carrots |
1 cup (4 ounces) shredded monterey jack cheese |
1 pound thinly sliced cooked roast beef |
leaf lettuce |
Directions:
1. Spread one side of each tortilla with cream cheese; layer with the carrots, Monterey Jack cheese, beef and lettuce. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut in half or into 1-in. slices. Yield: 4 servings.
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