Beef & Cheese Roll-Ups
  • 1 pound deli roast beef, thinly sliced
  • 1 tub (8 oz.) Garden Vegetable soft cream cheese*
  • 4 large (10 inch) flour tortillas
  • 1 cup shredded carrots
  • 1 cup shredded Monterey Jack cheese (optional)
  • 8 leaves green leaf lettuce
  1. Spread cheese evenly over one side of each tortilla; top with carrots and Jack cheese, dividing carrots and cheese evenly among tortillas.  Layer roast beef and leaf of lettuce over carrots.  Leave 1/2 inch border around edge.
  2. Roll up lightly; wrap in plastic wrap.  Refrigerate 30 minutes or up to 8 hours before serving.
  3. To serve, cut each roll into slices, 3/4 inch to 1 inch thick, (4 tortillas makes 32 slices) or cut rolls in half and serve as a sandwich.

*or use one package (8 ounces) reduced fat cream cheese with one teaspoon garden herb seasoning OR 1 tablespoon horseradish and 1/4 teaspoon black pepper.