Recipe Monday

Unless there are any objections, I propose that we make today Recipe Monday. And so without further ado, I give you this first recipe for a simple sandwich that transforms some leftover roast beef into a delicious and quick-to-prepare wrap that everyone is sure to enjoy.

LEFTOVER BEEF WRAP

This is a favorite midnight snack of mine. With virtually no cooking to be done, aside from toasting the tortilla (a step that can and is often omitted in the stupor of sleep-eating), this Leftover Beef Wrap can be made and eaten quickly, without waking anyone else in the house. (Of course, if not waking others is your goal, I would probably forgo using the food processor to make the Hummus.) But since I always have a jar of the stuff hidden in the back of the fridge for midnight slathering, I often can skip that step too. And perhaps the best part of the recipe is how versatile it is. Sure I use some leftover Prime-Rib Roast below, but practically any leftover meat will do. Just season it to your liking using pungent spices like paprika and cumin, and toss in whatever vegetables you happen to have lying around. It's really that easy.

serves 4

HUMMUS

4 cloves garlic, peeled and minced

1 15-ounce can chickpeas, drained

3 tablespoons Tahini paste

2-3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon fresh oregano leaves, finely chopped

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

LEFTOVER BEEF WRAP

8 flour tortillas

1½ pounds leftover prime-rib roast, sliced

1 teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon Cayenne pepper

¼ teaspoon cumin

pinch freshly ground black pepper

1 cup Romaine lettuce, shredded

2-3 Roma tomatoes, stem-end removed and quartered

1 large red onion, peeled and thinly sliced

4 ounces feta cheese, crumbled

½ cup sour cream

Start by making the Hummus. In the bowl of a food processor fitted with the steel blade attachment, combine the garlic, chickpeas, and Tahini. Pulse the machine until the ingredients are well combined. Then, with the machine running, slowly pour in 2 tablespoons of the olive oil and process until the mixture forms a paste. Add the lemon juice, oregano, salt, and black pepper and pulse to combine. The resulting mixture should be smooth and easy to spread. If it is too thick, add the remaining tablespoon of olive oil. Set aside.

Preheat a dry skillet over medium-high heat. Place a flour tortilla in the skillet and toast lightly, about 1 minute. Then, flip the tortilla over and toast on the other side. Set the tortilla aside while you continue to toast the remaining tortillas.

In a small mixing bowl, combine the leftover rib roast with the paprika, salt, Cayenne, cumin, and black pepper. Toss to coat the meat in the spice mixture.

To assemble the wrap, take a toasted tortilla and smear it with some of the Hummus. Spoon some of the lettuce and the spiced beef mixture in a line down the center of the tortilla. Add a few wedges of tomato and a couple slices of onion. Sprinkle with feta cheese and garnish with a spoonful of sour cream. Then, fold the Leftover Beef Wrap like a burrito and set aside while you continue to fill and roll the remaining tortillas.