Beef and Zucchini Wraps recipe

Servings: 14 wraps

Get the Saucepan!

A few of these on hand, for before dinner or after school, add protein and staying power before dinner. Or, make enough and serve them for dinner with some potatoes and a garden salad. Kids love them and get their veggies at the same time without complaining.



2 yellow squash, sliced into 1/4 inch thick pieces
1/2 pound (1/4 inch thick) sliced deli roast beef
1 cup thinly sliced roasted sweet bell peppers

1 cup thick plain yogurt
1/2 cup mayonnaise
1/4 cup finely chopped cherry tomatoes 
Salt and pepper to taste

Beef and Zucchini Wraps recipe | Teflon™
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In a small pot of boiling water, cook the squash slices for about 5 minutes to soften. Meanwhile prepare the dip by mixing together the dip ingredients and seasoning with salt and pepper to taste.

Place beef slices on a work surface and match up with a slice of squash. Add a couple of slices of bell pepper to each and roll up fastening with a mini wooden fork. (Use 2 toothpicks if you do not have the forks.)   

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