These Roast Beef Wraps with Horseradish Sauce are the perfect low-carb lunch option! They come together in minutes for a quick lunch with roast beef, bell peppers, and a creamy horseradish sauce.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Collard Greens Wrap Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Collard Green Wraps
- Roast Beef Wrap Recipe Tip
- How to Serve Roast Beef Wraps
- How to Store Wraps
- Frequently Asked Questions
- More Low-Carb Lunch Recipes
- Roast Beef Wraps with Horseradish Sauce Recipe
This recipe is…
Lunch routines can get boring FAST. So we love bringing you fresh new inspo for your midday meals.
Take these Roast Beef Wraps with Horseradish Sauce: our modern take on a classic sandwich swaps the two slices of bread for a low-carb collard greens wrap. Loaded with tender roast beef, crunchy red bell peppers, provolone cheese, and topped off with a creamy homemade horseradish sauce, they’re a nutritious and satisfying meal that’s sure to snap you out of your lunch rut.
Looking for more inspiration for quick and healthy lunches? Try our turkey avocado wraps, loaded BLT egg salad, or simple southwestern chicken salad.
Why You’ll Love This Recipe
- A modern take on the classic roast beef sandwich with horseradish sauce.
- Swapping bread for collard greens means more nutrition and less carbs.
- Takes less than 10 minutes start-to-finish!
Collard Greens Wrap Recipe Ingredients
These easy roast beef wraps only require a few simple ingredients. Find ingredient notes (including substitutions and swaps) below.
- Collard greens. Collard greens are the base for these wraps. We LOVE collard greens as a grain-free or low-carb wrap option. They are sturdy (often more so than the gluten free wraps on the market), easy to work with, have a large surface area, and are a great way to get an extra dose of leafy greens in.
- Provolone cheese. Is a roast beef sandwich even complete without provolone cheese? We think not.
- Roast beef. The star of the show is, of course, roast beef! We recommend looking for a brand that is nitrate and nitrite-free, like Applegate.
- Red bell pepper strips. These add just a bit of crunch and good flavor to the wraps.
- Horseradish sauce. Horseradish and roast beef are a match made in heaven. This simple sauce combines horseradish and sour cream for a tangy, creamy sauce with just a bit of kick that really makes these wraps craveable.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here are a few easy ways to make this recipe your own:
- Meat – if you’re not a fan of roast beef, sub in sliced turkey or chicken.
- Cheese – no provolone in the fridge? Try cheddar or Swiss instead.
- Veg – the bell peppers can be traded for cucumbers or tomatoes.
How to Make Collard Green Wraps
It just takes a couple minutes to make these healthy and filling wraps. Here’s how!
Step 1: Lay one of the collard leaves on a cutting board so that the side with the prominent spine is facing up (it is the outer, or convex side of the leaf). Cut the stem off of the leaf at the base of the collard. Then, using a knife, slide it carefully across the raised part of the stem, keeping the knife parallel to your cutting board and the leaf. Slide the knife down the length of the stem to “shave” the stem. Your goal is not to remove the stem, but to shave it until it is about as thin as the leaf itself. This will make the leaves more pliable and easier to roll around the roast beef.
Step 2: Mix the ingredients for the sauce together until combined.
Step 3: Spread one to two tablespoons of the horseradish sauce on the collard leaf (unless storing for later), then add the cheese, roast beef, and bell pepper strips.
Step 4: Starting from the stem end, roll up the wrap.
Step 5: Tie the wrap together then eat immediately or store in the refrigerator for later.
Roast Beef Wrap Recipe Tip
It’s a wrap – to keep your wraps secured, spear them with long wooden toothpicks, or tie them with food-safe kitchen twine.
How to Serve Roast Beef Wraps
As soon as you wrap them up, they’re ready to enjoy!
How to Store Wraps
If you don’t plan to eat these wraps right away, wrap them tightly with plastic wrap to prevent the ingredients from drying out.
Frequently Asked Questions
Buy a bunch of collard greens with larger leaves: The larger leaves are perfect for big wraps that leave you feeling satisfied!
Shave the stems: The stems of collard greens are tough, so shaving the stems down to be as thin as possible will help the wrap taste better, and make it easier to work with. To shave the stems, you’ll flip the collard green with the brighter green, concave side down, then use a sharp knife or potato peeler to shave down the stem until it is as thin as you can get it.
Put the sauce on the inside: Whether you are making these roast beef wraps or you are making another version, the key to making sure these wraps hold up is to try to protect them from too much moisture. So, don’t smear your sauce or mayo on the leaf, put it on the inside instead.
Our creamy and tangy horseradish sauce recipe is made with prepared horseradish, sour cream, fresh lemon juice, Dijon mustard, and cracked black pepper. Just mix all the ingredients until combined!
More Low-Carb Lunch Recipes
If you tried this recipe for Roast Beef Wraps with Horseradish Sauce, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Roast Beef Wraps with Horseradish Sauce
Ingredients
For the wraps:
- 1 collard green leaf, washed and dried
- 3 ounces sliced roast beef
- 2 slices provolone cheese, omit for dairy-free
- 3 slices red bell pepper
For the sauce:
- 1/4 cup sour cream, substitute avocado oil mayo for dairy-free
- 1 tablespoon prepared horseradish
- 2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- ¼ teaspoon freshly cracked black pepper
Instructions
- Lay one of the collard leaves on a cutting board so that the side with the prominent spine is facing up (it is the outer, or convex side of the leaf). Cut the stem off of the leaf at the base of the collard. Then, using a knife, slide it carefully across the raised part of the stem, keeping the knife parallel to your cutting board and the leaf. Slide the knife down the length of the stem to “shave” the stem. Your goal is not to remove the stem, but to shave it until it is about as thin as the leaf itself. This will make the leaves more pliable and easier to roll around the roast beef.
- Mix the ingredients for the sauce together until combined. Spread one to two tablespoons of the horseradish sauce on the collard leaf (unless storing for later), then add the cheese, roast beef, and bell pepper strips, and roll.
- Tie the wrap together then eat immediately or store in the refrigerator for later use.
Nutrition
This recipe left me underwhelmed. I’m gonna have to add more horseradish to the sauce or something (I think it was especially the sauce that was so meh) since I already have enough to make wraps for the rest of this week’s lunches. I was so excited to try this, and saw that it was rated 5 stars. Didn’t notice that it was only one vote, with no comments. I’ve been keto for years and very used to choosing healthy, whole food options like what’s listed here — it just turned out tasting pretty bland to me.