Southwestern Roast Beef Wraps

Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.

Yield: 6 servings (serving size: 1 wrap)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.6g
  • Carbohydrate: 41.9g
  • Fiber: 6.9g
  • Cholesterol: 36mg
  • Iron: 3.6mg
  • Sodium: 680mg
  • Calcium: 123mg


  • 2 tablespoons minced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro
  • 1 (16-ounce) can reduced-fat refried beans
  • 1 (11.2-ounce) package light stone-ground whole-wheat wraps
  • 9 ounces lean deli roast beef
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese


  1. 1. Combine first 6 ingredients in a bowl, stirring with a spoon. Add corn and cilantro; toss until coated.
  2. 2. Spread refried beans on 1 side of each wrap. Top wraps evenly with beef. Spoon corn mixture evenly over beef, and sprinkle evenly with cheese. Roll up wraps, and wrap in foil or wax paper. Refrigerate until thoroughly chilled.
  4. Young Chefs can:
  5. Top tortillas with roast beef
  6. Measure and sprinkle cheese
  8. Older Chefs can:
  9. Stir together first eight ingredients
  10. Spread beans over wraps
  11. Spoon corn mixture in tortillas

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