Wrap with roast beef, feta cheese and sun dried tomatoes

Wrap with roast beef, feta cheese and sun dried tomatoes
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    salsa medium

  • 4 Tbsp.
    (60 mL)

    natural yogurt or mayonnaise

  • 4

    tortillas with dried tomatoes

  • 16 to 20

    thin slices of roast beef

  • 1 bag

    pre-washed baby spinach or arugula

  • 1/2

    red peppers, thinly sliced

  • 1/2

    yellow peppers, thinly sliced

  • 1 Tbsp.
    (15 mL)

    fresh coriander, chopped

  • 2 Tbsp.
    (30 mL)

    organic sunflower oil

  • salt and pepper from the mill to taste

  • 3 oz
    (100 g)

    feta cheese with dried tomatoes, sliced in small sticks


Mix the salsa and the yogurt and spread a thin layer on each tortilla. Place a slice of roast beef.

In a salad bowl, mix the spinach, the peppers, the fresh coriander, the sunflower oil, salt and pepper.

Scoop a portion of salad at one end of the tortilla; then place the feta cheese.

Roll the tortilla tightly.

Make a diagonal cut in the centre.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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