Roast Beef Coconut Wrap

🧂 Ingredients

• 3 tbsp pesto cream cheese, (Can be store-bought or combine onetablespoon pesto with two tablespoons cream cheese)
• 3 leaves Butter lettuce
• 4 slices roast beef
• 3 pieces Swiss cheese, thinly sliced
• 1 six minute hard boiled egg, thinly sliced into rounds
• 3 vine tomatoes, halved
• 1 farm egg

Instructions

• 1 Place 2 large sheets of plastic wrap down onyour cutting board.
• 2 Start building your wrap in the order of the ingredients listed.
• 3 Use the plastic wrap to roll and secure your wrap tightly. Trim the edges of the
  wrapped cylinder and roll the plastic wrap into a rope.
• 4 Tie the rope into a knot, as tight as you can tothe edge of the wrap.
• 5 Slice the wrap in half and enjoy!
• 6 Place a small pot of water over moderate heat and bring to a boil.
• 7 Carefully, drop in your egg.
• 8 Set a timer for 6 minutes.
• 9 Once the timer has gone off, remove your egg and place it immediately under cold
  water or an ice bath to stop the cooking process.
• 10 Peel the egg once chilled, and slice into rounds. Reserve for the wrap.

Nutrition Info