ROAST BEEF AND BLUE CHEESE WRAPS (Adapted from All Recipes)
This recipe is another one that’s perfect for boating. You make the wraps early in the day, roll them in plastic wrap and chill, and when you’re hungry, just grab them and go. They’re delicious! Serve with your favorite crunchy chips and some fruit and you’re set! They are heavy on the blue cheese, so if you’re not a fan, substitute with feta if you like.
3/4 cup (3 oz) crumbled blue cheese
2 TBSP prepared horseradish
2 TBSP mayonnaise, preferably Hellman’s
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
2 TBSP sherry vinegar
1 TBSP 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) tortillas, flour, spinach or whatever flavor you like
1 lb thinly sliced deli roast beef
Banana peppers, sliced
Combine blue cheese, horseradish, mayonnaise, salt and 1/4 teaspoon pepper. Adjust salt and pepper to taste.
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. Toss in some arugula, and sprinkle on some banana peppers.
Roll each wrap tightly in plastic wrap.
Cut each rolled tortilla in half crosswise to serve.