Looking for a new recipe? Try this Asian twist on a wrap perfect to pack for a hot summer day by the pool!
8 wraps of choice
1 lb roast beef
1 cup shredded carrots
1 cup rice wine vinegar
1/2 cup cucumber slices
1 cup mayo
2 tablespoons red curry paste
Cilantro (optional)
- Soak shredded carrots in rice wine vinegar for 20-30 minutes
- Mix together mayo and curry paste
- Slice cucumber into thin strips
- Lay out wraps and fill with roast beef, pickled carrots, cucumber, curry mayo and cilantro
- Roll up and eat cold or heat in a skillet on low to medium heat if desired
- ENJOY!
