If blue cheese seems too strongly flavored, try Havarti or Muenster cheese. Wrap these sandwiches tightly in plastic wrap, and store in the refrigerator for up to a day.
3/4 cup (3 ounces) crumbled blue cheese
2 tablespoons prepared horseradish
2 tablespoons low-fat mayonnaise
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons sherry vinegar
1 tablespoon honey
1 garlic clove, minced
2 cups thinly sliced red cabbage
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh basil
3 (10-inch) flour tortillas
1/2 pound thinly sliced deli roast beef
How to Make It
Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add 1/4 teaspoon pepper, cabbage, celery, and basil.
Warm tortillas according to package directions. Spread remaining cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.
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My family loves these sandwiches as a make-ahead meal. We appreciate the strong flavors of the blue cheese and the cabbage salad. If you make this a day ahead and wrap it in parchment paper, the cabbage mixture has time to mellow and you get less of a vinegar flavor and more of a complex sweetness. It reminds me alot of putting coleslaw on a bbq pulled pork sandwich and since we're southern it works for us.
This is one of my go to recipes that I make when I have left over grilled steak or find myself at the grocery with no list and need to come up with something. I make it with gorgonzola and it's always delicious.
This makes a very filling and tasty wrap. I'm not a big fan of horseradish, so left that out. And because I was making it just for me, I eye-balled the rest of the ingredients, using thinly sliced leftover roast beef. Quite yummy!
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