4 day roast beef & veg wrap meal prep (best wrap I’ve ever had istg) 🌯
Perfect for prepping in advance — just store them in the fridge and toast when ready to eat!
Roast Beef & Veg Wraps – Meal Prep
Difficulty: EasyServings
4
servingsPrep time
50
minutesCooking time
15
minutesCalories
395
kcalProtein
29
gCarbs
45
gFat
11
g4 day roast beef & veg wrap meal prep (best wrap I’ve ever had istg) 🌯
Perfect for prepping in advance — just store them in the fridge and toast when ready to eat!
Ingredients
Eggplants
300 gramRed Bell Pepper
200 gramZucchini
170 gramOlive Oil
5 gramSalt
1 teaspoonOld El Paso Large Extra Thin Tortillas
4 pieceHeinz Seriously Good Lite Aioli
40 gramNando’s Sweet Chilli Jam
40 gramSliced Deli Roast Beef
400 gramWoolworths Tasty Light Cheese Slices
4 slice
Directions
- Preparation
- Chop the veggies into bite-sized chunks — eggplant, zucchini, and capsicum.
- Place them in a large mixing bowl. Add 1 tsp salt and 5g olive oil, then toss to coat evenly.
- If any pieces feel too large, use kitchen scissors to cut them down directly in the bowl.
- Spread the vegetables on a lined baking tray and roast at 170°C for 45 minutes, flipping them halfway through to ensure even browning.
- Once roasted, transfer the veggies to a plate and let them cool completely before assembling.
- Cooking
- Lay the tortilla flat on a board.
- Spread 10g garlic aioli over the base of the wrap.
- Add 1/4 portion of the roasted vegetables (around 80~100g), followed by 100g of roast beef.
- Drizzle over 10g of Nando’s Chilli Jam for that sweet and spicy kick.
- Top with 1 slice of light cheese.
- Roll the wrap firmly, then wrap it in cling film to hold its shape.
Recipe Video
Notes
- We originally used Heinz Korean Style Street Food Sauce when we made this recipe. However, for some reason, we haven’t been able to find that sauce in Australia for the past couple of years. So we’ve been substituting it with Nando’s Sweet Chilli Jam.
- We used Old El Paso Gluten-Free Jumbo Tortilla in the recipe video.