Roast Beef Warrior Roll Ups

Ingredients

• 1 packed cup (240 ml)Warrior Bread mix
• 2egg whites
• 240 ml (1 cup)water
• 15 ml (1 tablespoon)apple cider vinegar
• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)mustard
• 60 ml (¼ cup)honey
• 227 g (½ pound)sliced roast beef
• 2 largeroasted red peppers, from a jar or roasted at home
• 1 cup (about 30 g)baby spinach

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line either two quarter-sheet pans or one half-sheet pan with baking parchment.

2. 2

   Mix the dough

   Beat the egg whites with the water and vinegar. Pour this mixture into a bowl with the Warrior Bread mix and stir until combined.

3. 3

   Divide the dough

   If using quarter-sheet pans, divide the dough into two balls. If using one half-sheet pan, leave the dough as one piece.

4. 4

   Press it thin

   Put one dough ball on a sheet of baking parchment and cover it with another sheet. Press the dough thinly with your hands, then use another pan of the same size to press it thinner and spread it across the pan. Remove the top pan and parchment; repeat with the second ball if needed.

5. 5

   Bake the flatbread

   Bake for 20 minutes, then remove it from the oven and set it aside.

6. 6

   Mix the sauce

   Stir the mayonnaise, mustard and honey together in a small bowl. Spread the mixture evenly over the flatbread.

7. 7

   Fill and roll

   Layer on the roast beef, roasted red peppers and spinach, in that order. Roll tightly; with quarter-sheet flatbreads, start at a shorter end, and with a half-sheet flatbread, start at a long end.

8. 8

   Slice and serve

   Cut into rounds about 4 cm (1½ inches) thick. Serve straight away, or pack into lunch portions and refrigerate until ready to eat.

What are roast beef roll-ups?

Roll-ups are filled flatbreads rolled into a compact log and cut into rounds or served as larger portions. This version pairs roast beef with roasted peppers and spinach, then uses a sweet-tangy sauce to bring the savoury filling together.

The recipe uses a Warrior Bread mix rather than a conventional wheat flatbread. Pressing the dough thin and baking it before adding the fillings makes a flexible base for rolling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 27g protein, 30g carbs, 31g fat.

The flatbread mix and honey contribute much of the carbohydrate, while the mayonnaise is the main source of fat. Roast beef provides much of the protein, with the egg whites adding some as well. Add salad or raw vegetables alongside for a more balanced plate.

Getting the flatbread thin

Parchment: Place the dough between two sheets so it is easier to press without sticking to your hands or the pan. Use a second pan to help spread it evenly across the sheet.

Pan size: Divide the dough for two quarter-sheet pans, or keep it whole for one half-sheet pan. The pan size also determines which edge to roll from later.

Building the sauce

Balance: Mayonnaise gives the sauce a creamy base, while mustard adds sharpness and honey brings sweetness. Stir until evenly blended before spreading it over the baked flatbread.

Coverage: Spread the sauce in an even layer so each portion gets some, without concentrating too much in one spot.

Layering the filling

Roast beef: Arrange the slices over the sauce as an even layer, making the roll easier to portion.

Peppers and spinach: Add the roasted peppers next and finish with the baby spinach, following the recipe's order. If the peppers are wet from a jar, let excess liquid drain before adding them.

Rolling and slicing

Start edge: For a quarter-sheet flatbread, roll from a shorter end; for a half-sheet, roll from a long end. Keep the roll snug as you go so the filling stays inside.

Cutting: Slice the roll into rounds about 4 cm thick. A sharp knife helps keep the flatbread and filling together rather than pressing them out of shape.

Serving and packing

Lunch: The recipe is designed to be divided into lunch portions and kept chilled until needed. Pack the rounds in a container that keeps them from being crushed.

On the plate: Pair them with a simple green salad or crunchy raw vegetables for a fresh contrast to the creamy sauce and savoury filling.

Recipe notes & tips

• Use baking parchment on both sides of the dough when pressing it thin.
• Press the dough as evenly as you can so it bakes consistently across the pan.
• Let excess liquid drain from jarred peppers before layering them.
• Spread the sauce evenly, leaving the flatbread ready for the toppings.
• Roll from the correct edge for your pan size to make a manageable log.
• Use a sharp knife to cut neat rounds about 4 cm thick.

Variations

• Add cheese: Scatter a little grated cheese over the filling before rolling.
• Try another green: Use rocket in place of the baby spinach.
• Change the mustard: Choose a wholegrain mustard for a more textured sauce.
• Add crunch: Include thinly sliced cucumber just before rolling.
• Use another roast meat: Replace the roast beef with sliced roast turkey.

Common mistakes to avoid

• Uneven dough: Press it across the pan as evenly as possible so thinner patches do not bake ahead of thicker ones.
• Sticky dough: Keep the dough between sheets of baking parchment while pressing it.
• Wet peppers: Drain jarred peppers before adding them so excess liquid does not soften the flatbread.
• Overfilled flatbread: Spread the toppings in an even layer to make the roll easier to close.
• Loose rolling: Roll snugly from the specified edge to help the filling stay in place.
• Squashed rounds: Use a sharp knife and a gentle sawing motion when slicing.

How to store

Pack the roll-ups in a covered container and refrigerate until ready to eat; the recipe does not specify a storage duration. Keep them chilled, and serve cold rather than reheating, which may soften the flatbread and affect the fresh spinach.

Frequently asked questions