Roast Beef Wraps

Makes: 4 servings (2 wraps) Total time: 20 minutes

44oz. cream cheese, softened
33Tbsp. chopped dill pickles
22tsp. minced garlic, divided
Salt and black pepper to taste
11Tbsp. white wine vinegar
11Tbsp. extra-virgin olive oil
11Tbsp. chopped fresh dill
11Tbsp. chopped fresh parsley
22tsp. minced lemon zest
12 1/2tsp. Dijon mustard
11cup coleslaw mix
14 1/4cup chopped tomato
22sun-dried tomato tortillas (10-inch)
44oz. thinly sliced deli roast beef

Combine cream cheese, pickles, and 1 tsp. garlic; season with salt and pepper.

Whisk together vinegar, oil, dill, parsley, zest, 1 tsp. garlic, and Dijon. Add coleslaw and tomato; stir to combine.

Spread half the cream cheese mixture on each tortilla, layer half the roast beef on the cream cheese, and top with half the coleslaw mixture. Roll tortillas to enclose filling, folding in the sides. Cut each wrap in half on the bias.

Nutrition Information
Per serving: 281 cal; 17g total fat (8g sat); 50mg chol; 804mg sodium; 21g carb; 1g fiber; 11g protein