Combine broccoli slaw and 1/4 cup ranch dressing in a medium bowl.
Combine 2 Tbsp. Ranch dressing, the chopped olives, and cream cheese in a small bowl.
Place tortillas on flat surface.
Spread cream cheese mixture over tortillas. Place 4 roast beef slices on top of cream cheese layer. Top
roast beef with broccoli slaw mixture. Roll tortilla tightly to enclose filling. Cut crosswise into 1 1/2
inch wide pieces.
I presented mine along with some fresh carrot slices and a bit of red salad dressing.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 6|
|Calories from Fat: 339 (39%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 8g|
|Cholesterol 58.4mg||18 %|
|Sodium 1851.6mg||64 %|
|Potassium 544.1mg||14 %|
|Total Carbohydrate 108.2g||32 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 101g|
|Protein 24.3g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 872
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