Creamy Roast Beef & Avocado Wrap

It is that time of year again, when cooking is the last thing you want to do, and running to the beach and lake and picnic and backyard lulls you into ignoring everything else on your to do list.

Enter wraps. With lots of flavor. They are great for parties, picnics, or just lunch for one out on the deck.

I was thinking these summer thoughts and I remembered a creamy, vinegary roast beef wrap I had 8 years ago. I don’t even know where I got the recipe but it was an actual recipe, and I used to make these when we would pack a cooler to go to the horse races in Saratoga Springs (where we lived for 5 years) or to the lake.

The reason why I had a craving for them eight years later is because this is not just any roast beef wrap. You take the roast beef and you toss it with a dressing made of cider vinegar, dijon mustard, and oil. And if you are like me, anything that has a vinegar kick to it tends to stay in the memory and put down deep, deep roots.

Then you add in creamy avocado and the moisture from the oil and tartness from the vinegar, and it all mixes together to make a texture that is unlike anything I’ve ever had. Add in some crunchy scallions and it is perfection.

In fact, I may or may not have searched through two huge recipe binders to look for it.

Just. For. You.

(Ok maybe a little bit for me too.)

I also don’t think the original recipe called for horseradish cheddar cheese, so if you don’t have it no worries, it is still delicious. But I had some and it is just perfect on this wrap. I will be dreaming of these until the next time I have an excuse to make them. Trust me if you or anyone in your crew like roast beef, you will cement this into your summer menus. 

Wraps are also so great for entertaining. You can make them ahead, no one is intimidated and most people can find something they like. Maybe even love with these other flavorful wrap ideas:

{Turkey with thinly sliced cheddar, apples and mango chutney mayo (mix the mayo with the chutney and spread on wrap)}

{Chicken, bacon and shredded white cheddar with avocado cilantro yogurt dressing like this one. SO good.}

{Chicken salad mixed with curry mayo and grapes}

{Buffalo chicken salad with chopped celery and blue cheese dressing}

{Asian Wraps with Shredded Chicken, Carrots, Scallions, lettuce and Sesame Ginger Dressing}

Happy Eating! xoxo Katie

Creamy Roast Beef and Avocado Wrap (printer version here):

Makes 3-4 wraps

1 package 9″ tortillas or your favorite flat bread (I used whole wheat Flatbread brand)

1/3 c. olive oil (or canola oil)

3 Tbs. cider vinegar

1 Tbs. dijion mustard

3/4 lb. roast beef – shaved is great or slice it into strips

2 avocados, peeled and cubed

2 scallions, chopped

1/4 salt, dash of pepper

4 sliced or horseradish cheddar

Whisk together oil, vinegar, and mustard. Add other ingredients and toss together. Put on a tortilla with cheese and wrap.