Sandwiches/ Wraps Archives - Page 2 of 38 - Garden Seeds and Honey Bees

St. Patrick’s Reuben Pinwheels

Note: 1 Spinach Soft Tortilla makes 6 pinwheels

Ingredients:

*1 package Xtreme Wellness Spinach and Herb Tortilla Wraps, 8 count found at Walmart

*1 package 8 ounce Cream Cheese

*Russian Dressing, Recipe Below

*1 can 14.5 ounce Sauerkraut, drained

*Corned Beef, shredded we used left overs (See our Crockpot Corned Beef Recipe) or Pastrami slices

*8 to 10 slices Swiss Cheese, cut in strips

*Chopped Parsley, garnish

Directions:

Spread cream cheese on each tortilla tithe very edge. Then add/spread 1 tablespoon Russian Dressing but leave about 1/2 inch cream cheese showing around the edge. This will help with sticking when rolling pinwheel. Then layer with sauerkraut, corned beef and cheese. Roll up like you would cinnamon rolls. I like to cut off the very ends of each rolled filled tortilla and then slice into 6 pinwheels. Serve as desired.

Russian Dressing:

Ingredients:

*1/4 medium White Onion

*2 tablespoons Horseradish

*1 teaspoon Franks Hot Sauce or Favorite hot sauce

*1/4 cup Ketchup

*1 cup Olive Oil Mayonnaise or 1/2 cup Plain Greek Yogurt and 1/2 cup Mayonnaise

*1 tablespoons Worcestershire Sauce

*1 teaspoon Sweet Paprika

*1/4 teaspoon Kosher Salt

Directions:

In a small food processor add the above Russian Dressing ingredients and blend/process until smooth texture.

Enjoy!

Lindy

Sweet “Stew” Meat Fajitas

Ingredients:

*
*1-2 cups Shredded Cheddar Cheese, mild, medium or sharp, topping

*Rectangular Flatbread, like Joseph’s Honey Wheat Flat Bread or your favorite soft tortilla

*2 Pounds Stew Meat, Browned

*1 of each Red, Yellow and Orange Peppers, Julienned, grilled or sautéed

*1 large Onion, Julienned, grilled or sautéed

*3-4 tablespoons Extra Light Olive Oil, for Sautéing Vegetables

*Sea Salt and Fresh Ground Pepper, to taste

*Sour Cream, dollop for each serving-optional

*

Meat Marinade

*
*1/4 cup Extra Light Olive Oil

*Zest and Juice of 1 Lime

*3 tablespoons Soy Sauce

*1 tablespoon Minced Dried Onions

*1 teaspoon Minced Dried Garlic

*1/4 teaspoon Red Pepper Flakes

*Pinch Sea Salt and Fresh Ground Pepper

**Re-sealable Gallon Size Bag

*
***Extra Spices if desired: Pinch of Each Chili Powder, Cumin and Paprika or to taste.

Directions:

Place the marinade ingredients in the re-sealable bag. Then place the Stew Beef Chunks and massage the meat in bag and refrigerate the meat bag mixture overnight or 8 hours.

*
After marinating you can brown the marinated stew meat on medium heat in skillet or brown in a pressure cooker. (If cooking the meat in a pressure cooker, cook according to your pressure cooker directions, ours took 20 minutes to cook and we added 1 cup of water.) Also, you can cook the meat in a slow cooker adding 1 cup of water to crock pot with liner for easy cleanup and cook on low for 3-6 hours or until meat is tender.

*
After meat has cooked, sauté the peppers and onions in skillet with olive oil on medium heat or on grill pan until slightly tender.

*
Fill flatbread with cooked seasoned stew beef, vegetables and cheese. Wrap into a fajita “taco”.