Ratatouille Veggie and Roast Beef Wrap - Canadian Beef
Leftover cooked roast beef makes life simpler and stretches your grocery dollars further — cook once, eat twice!
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Cooking tools:
- Jelly roll pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
Ingredients
- 2 cups (750 mL) cooked brown rice, whole wheat couscous or bulgar
- Roasted Ratatouille, coarsely chopped (recipe follows)
- 3 tbsp (45 mL) sun-dried tomato or Italian vinaigrette salad dressing
- 6 large spinach tortillas (warmed)
- 6 tsp (30 mL) basil pesto
- 3 cups (750 mL) cooked Roast Beef, shaved or thinly sliced
- 3 cups (750 mL) baby spinach
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