Roast Beef And Watercress Wraps With Anchovy Rosemary Mayonnaise – a delicious recipe with garlic, mayonnaise, anchovy paste, lemon juice, fresh rosemary, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
2
Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
3
Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.
960
kcal
Calories
50
g
Fat
85
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 garlic clove, 2/3 cup mayonnaise, 2 teaspoons anchovy paste, 1 1/2 teaspoons fresh lemon juice, and more.
Yes, Roast Beef And Watercress Wraps With Anchovy Rosemary Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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