Easy & Budget-Friendly Meat Roll-Ups
My husband and I created these roll-ups one day when we realized we were out of bread!
My husband and I created these roll-ups one day when we realized we were out of bread!
- Carbohydrate 28.7071999992082 g
- Cholesterol 57.6689999960945 mg
- Fat 21.058974993918 g
- Fiber 1.71599995724023 g
- Protein 16.7171249998781 g
- Saturated Fat 7.63010899905096 g
- Serving Size 1 1 Serving (136g)
- Sodium 1167.07499990343 mg
- Sugar 26.991200041968 g
- Trans Fat 2.06821249956826 g
- Calories 371 calories
Step-by-step
- Spread Ranch dressing onto the tortilla and lay the cheese across.
- Fold the lunchmeat into triangles and layer them across the top of the cheese and ranch dressing.
- Roll the tortilla up and fold the bottom part of the tortilla under so the dressing doesn't drip out & ENJOY!
Ranch dressing anchors this assembly by acting as an edible adhesive between the wheat-based wrapper and the dairy elements. Spread the condiment within a half-inch of the perimeter to prevent overflow when pressure is applied during the final rolling stage. Folding square lunchmeat slices into triangular quarters introduces internal air pockets, which prevents the filling from packing into a dense, heavy cylinder. American cheese contains high emulsifying salt content, allowing it to soften at room temperature without requiring heat application. When rolling the flour tortilla tightly around the fillings, fold the bottom edge inward by one inch before completing the rotation to seal the base and catch any migrating fats. A properly executed roll yields a firm cylinder measuring roughly two inches in diameter that holds its shape without requiring toothpicks or skewers. Store the finished roll-up wrapped tightly in plastic wrap inside a refrigerator for up to twenty-four hours, though consumption within two hours prevents moisture from the dressing from softening the flour tortilla past the point of structural integrity.
