Sun-dried Tomato, Beef, And Roasted Red Pepper Wrap Recipe

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Sun-Dried Tomato, Beef, and Roasted Red Pepper Wrap

Terrie Hoelscher


My attempt at this week's Sammie challenge. Wish I could get some pictures of these ....

pinch tips: How to Use a Meat Thermometer






25 Min


sun-dried tomato flavored tortillas, large


1/2 c
low fat olive oil mayonnaise
1 tsp
dill seasoning (dried)
1 tsp
chopped chives (dried)
1/2 tsp
basil (dried)
1 Tbsp
lime juice
1/2 tsp
ground red pepper
2 dash(es)
hot sauce
1 tsp


pieces of red-leaf lettuce
1/2 lb
thinly sliced oven roast beef, divided between two sandwiches
1/4 lb
provolone cheese slices, divided between two sandwiches
red bell pepper, roasted, sliced (see note on roasting bell peppers)
avocado, peeled, seeded and sliced
2 slice
red onion, separated into rings

Directions Step-By-Step

**Note on roasting bell pepper: Do this well in advance, so you'll have it ready to add to your sandwich.
Wash and dry the pepper, and rub skins with olive oil.Cut whole peppers in halves; remove seeds and membranes.
Place peppers on a foil-lined baking sheet, skin side up.
Place the baking sheet on a rack in the oven, about 4 inches from the broiling unit.
Broil until skins are blackened.
Immediately transfer the peppers to a brown paper bag; seal and let stand for 15 to 20 minutes. The steam within the bag will help to loosen the skins.
Remove from the bag. When cool enough to handle, remove peel with hands or a knife. Then, just slice and set aside for assembly!
Tip: If you want to save them, place the peppers in a screw top jar; cover with olive oil. Store in the refrigerator for up to 1 week.
Tiny charred bits of skin are normal on roasted peppers, but you can scrape off stubborn pieces with a paring knife or a vegetable peeler.
Lay out sun-dried tomato tortillas on a flat work surface.
In a small bowl, whisk together the ingreds. for the sauce. Set aside for a few mins., so the flavors will "marry" and blend, while arranging all your ingredients to assemble the sandwich.
Spread some of the sauce on each of the tortillas ... as much as you like. Keep it far from the edges ... keep it towards the center, so when you roll it later, the side edges won't be greasy and will stick better.
Down the center of the tortilla, layer 2 pcs. of lettuce on each tortilla, with the red, curly ends facing opposite directions, so you get a little bit of the pretty 'curl' sticking out each end of the sandwich.
On top of the lettuce, layer the roast beef, provolone, roasted red bell pepper, avocado slices, and rings of the red onion.
Season with salt and pepper, or use Mrs. Dash's Table Blend, if you're watching your salt (as I am!). Drizzle with olive oil.
Roll the tortilla tightly, making sure to get all the goodies captured inside. Wrap tightly in waxed paper, and chill that way for a little bit, and they'll keep their 'rolled' shape better.
Remove waxed paper, cut each wrap in-half, and serve with salt and vinegar chips and a cold glass of lemonade!

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