Some days are just nicer than others. In my opinion it doesn’t get much nicer than having a package full of yummy goodness delivered to your door from a company that would like you to try out their newest products and let people know what you think of them. Last Tuesday was just such a day and the contents of the package were absolutely delish!

After answering the surprise ring of my doorbell I was greeted by a rather chipper UPS driver with a large package marked perishable. I signed for it and ran to the dining table to discover what treasures might lay inside.  To my very real delight the package contained two flavors of Philadelphia flavored cream cheese and two boxes of crackers.

The first flavor we dug into was the spinach and artichoke cream cheese. I thought of making something tempting out of that particular spread, but unfortunately it’s just so darned good on a Triscuit that my wife and I devoured the entire container at one sitting and were still wanting more. Yup, it’s that good.

I couldn’t resist the urge to make something more substantial out of the second flavor included.  for me Sun Dried tomato and basil just screamed beef and since I’ve still got some smoked brisket hanging around from the smoke fest of last week I knew I was going to make some sort of a wrap.

The idea to make a “taco” came about simply because the only tortillas I had in the house just weren’t big enough to make a full-fledged wrap. Stuffing them like soft tacos just made more sense to me at the time, and I’m glad that I went that way with it.  The combination of beef, creamy cheese and the peppery bite of the arugula in the spring greens mix was absolutely perfect.  Without a doubt this is something I’ll be making again.

Yield: 12 tacos

Roast Beef, Sun Dried Tomato and Basil "Taco" Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

• Approx. 1 lb roast beef, sliced thin
• 6 - 8-inch flour tortillas
• Philadelphia Sun Dried Tomato and Basil Cream Cheese
• 1 bag Spring Mix salad Greens
• 2 scallions, sliced.

Instructions

1. Warm tortillas in a skillet or heat in the oven wrapped in foil for 10 minutes. Spread approximately 1 tbs. Philadelphia Sun Dried tomato and Basil flavored cream cheese on each tortilla. Lay out a few slices of roast beef, sprinkle with green onions and top with Salad mix.
2. Share and Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 453mgCarbohydrates: 16gFiber: 2gSugar: 0gProtein: 10g

next time I think I’ll just go the full wrap route and use very large flat bread to make a good sized wrap out of this.  Other than that, I don’t think any changes are required.  These are awesome!

Links to other recipes like this:

• Beef and Mango Wraps and Black Bean Relish, from Serious Eats
• GF: Buckwheat Wrapped Roast Beef Sandwich, from Gluten Free Gobsmacked