(The Daily Dish) Jennifer and Jacob are in the kitchen cooking up a scrumptious treat that is so fun you will want to grab your picky eater kids and have them help you!


  • 12 ounces cooked beef roast or deli roast beef, thinly sliced
  • 2 cups shredded broccoli slaw
  • 6 tablespoons reduced-fat or fat-free ranch dressing, divided
  • 1/2 cup reduced-fat or fat-free cream cheese, softened
  • 4 flour medium tortillas (8 to 10-inch diameter)


  • Mix broccoli slaw and 1/4 cup ranch dressing in a medium bowl; mix with 2 forks to coat evenly.
  • Combine cream cheese and the remaining 2 tablespoons ranch dressing in a small bowl; mix well with a rubber spatula.
  • Place tortilla on cutting board or another flat surface. Spread about 2-1/2 tbsp cream cheese mixture on the tortilla using a rubber spatula.
  • Top cream cheese and 1/4 roast beef slices in an even layer. Place approximately 1/3 cup of broccoli mixture on roast beef. Using a rubber spatula or the back of a spoon, spread the broccoli mixture in an even layer.
  • Starting at the bottom edge, roll the tortilla up tightly to enclose the filling. Repeat steps 3 through 6 to make 3 remaining wraps. Using a knife, cut wraps crosswise into 1-1/2-inch-wide pieces or cut diagonally in half.

Print this recipe for your records HERE.

Looking for additional recipes? Head on over to the Utah Beef Council website and see what else they have to offer or you can tune in every Monday where we always have something new and delicious!

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