Pack a delicious lunch with these Roast Beef and Swiss Wraps with Horseradish Mayo! Your coworkers and classmates will be jealous!
I love cheese. I’d honestly have a hard time picking a favorite. Perhaps a good, extra-sharp cheddar cheese. Perhaps a good, stinky blue or even a softer camembert. Or perhaps an aged Dutch gouda. Our Rhine river cruise this past summer left from Amsterdam, and Laura and I chose to go over a couple of days early to explore the city. This was our second time in Amsterdam, and we honestly love that city! I’ll have to write a post about Amsterdam at some point, but for now I’ll just say that we spent an inordinate amount of time in Dutch cheese shops while we were there. Aged Gouda is a thing of beauty!
But today, let’s focus on a different cheese. Let’s focus on Swiss. It’s a milder cheese, and it just so happens to go quite well in these Roast Beef and Swiss Wraps. But have you ever wondered where the holes in Swiss cheese come from? Although Robbie’s fairy tale books might disagree, the holes are not from mice nibbling their way through the cheese! The cheese community calls these holes “eyes,” and cheese without holes is referred to as “blind.”
Traditional research holds that the eyes in Swiss cheese come from the bacteria that is included in the milk. As the cheese ripens, the bacteria releases carbon dioxide. This carbon dioxide is trapped in pockets in the cheese, and thus it gives Swiss cheese it’s well-known appearance. But at least one recent study argues that the eyes develop from hay particles falling into the milk. The eyes in Swiss cheese have been gradually disappearing over recent years. This study explains this occurrence by saying that milking procedures have improved, and hay particles are less likely to be found in the culture. To be fair, this study hasn’t been peer-reviewed yet, so it should be taken with a grain of salt…or a grain of hay. Oh, and did you know that the USDA regulates the holes in Swiss cheese must be between 3/8″ and 13/16″?
Regardless of where those holes in Swiss cheese come from, can we talk for a hot minute about these delicious Roast Beef and Swiss Wraps? Now I love a good peanut butter sandwich for lunch. A scrambled egg on toast is another one of my go-to lunches. But sometimes I just get bored, and that’s where wraps come in. Wraps are easy to assemble and easy to eat…making them the perfect option for a quick lunch. (They also pack well if you take your lunch to work!)
And to take these Roast Beef and Swiss Wraps to a whole new level, I whipped up a quick and easy horseradish mayo as the base. I’m not a huge mayo fan, but I do find it delicious when used in sparing amounts on sandwiches and wraps. Since horseradish pairs so well with roast beef, I decided a bit of horseradish mayo was just the thing for these wraps. The kick from the horseradish is quite tasty in these wraps. But I do recommend being sparing with it…that is, unless you want to clear your sinuses out!
I used Flatout’s Light Spinach flatbreads for these wraps, and the flavor was spot-on! Each flatbread brings 8g of whole grains, 9g of protein and just 90 calories. We try to keep our lunches pretty healthy around here, and Flatout wraps are perfect for that. It should come as no surprise, but we’ve always got at least one package (usually more) of Flatout flatbreads in our pantry. They’re perfect for quick meals, and they’re quite healthy, too! Looking for other wrap ideas? How about these Thai Peanut Wraps or even these BBQ Chicken Pinwheels? If you’re wondering where to find Flatout flatbreads in your area, then check out their store finder here!
And I leave you today with a fun quote that my sister recently shared with me (well, she shared it with Robbie…but close enough): Start each day like it’s your birthday, and leave a little confetti everywhere you go! Enjoy the day, my friends!
Disclosure: This Roast Beef and Swiss Wraps with Horseradish Mayo post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!