Beef · 15 min
Roast Beef "Caesar" Wrap with Roasted Pepper-Arugula Salad & Parmesan
- 15 min
- 2–6 servings
- 593 kcal / serving
This wrap pairs a peppery arugula salad with slices of roast beef, folded into tortillas with shredded Parmesan and a tangy Caesar dressing. It comes together quickly for a satisfying weeknight lunch or light dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ¼ cupCaesar dressing
- 8 ozdeli roast beef
- ½English cucumber
- 2large flour tortillas
- ⅓ cupParmesan cheese, shredded
- ½ (12 oz) jarroasted red bell peppers
- English cucumbers
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- English cucumbers
Dairy, eggs & chilled
- 8 ozdeli roast beef
- ⅓ cupParmesan cheese, shredded
Bakery & bread
- 2large flour tortillas
Sauces, oils & condiments
- ¼ cupCaesar dressing
- ½ (12 oz) jarroasted red bell peppers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| Caesar dressing | ¼ cup | ½ cup | ¾ cup |
| deli roast beef | 8 oz | 16 oz | 24 oz |
| English cucumber | ½ | 1 | 1 ½ |
| large flour tortillas | 2 | 4 | 6 |
| Parmesan cheese, shredded | ⅓ cup | ⅔ cup | 1 cup |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1) Rinse and dry the arugula and place it in a medium bowl.
- 2) Wash and trim the cucumber, then halve lengthwise and slice crosswise into thin half-moons; add to the arugula.
- 3) Drain the roasted peppers and roughly chop; add to the bowl along with Parmesan and dressing, then toss to combine.
- 4) Lay the tortillas on a flat surface and distribute the roast beef evenly between them.
- 5) Spoon some of the salad over the beef on each tortilla, then roll tightly to close.
- 6) Slice the wraps if desired and set them on plates, reserving any remaining salad for serving.
- 7) Serve the wraps with the remaining salad on the side and enjoy.
Two tips
- Prep ahead: wash arugula and slice cucumber earlier in the day to speed assembly.
- Serving idea: wrap with a few extra salad greens on the side for a crisp, fresh finish.
Nutrition per serving
- Calories
- 593 kcal
- Protein
- 35 g
- Carbs
- 41 g
- Fat
- 31 g
- Fiber
- 3 g
- Sodium
- 2326 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.