Sunday, July 24, 2011

Creole Roast Beef Wraps

Whether you are at the pool, on the run, or just trying to hide from the heat at home, wraps are a quintessential summer lunch. You can almost feel yourself cooling off as you bite into the chilled crisp veggies and meat. Wraps are convenient for a busy summer lifestyle because they are portable, can be made ahead of time, and can pack a variety of summer time flavors.

Alexis bought a 6 lb beef eye of round roast on sale this week and I slow roasted it on her Big Green Egg. Eye of round can be a little less flavorful than other cuts of beef so I added flavor. I injected it with Cajun Injector'sCreole Butter and gave it a heavy coat of Tony Chachere's CreoleSeasoning.  (For tips on injecting see the previous post.)

The cooking set up was indirect on a roast rack over a dripping pan filled with 2 cups of beef broth. The drippings of rendered fat and seasonings are captured in the broth making an excellent au jus.

There are two things to think about when using a set up like this.
  1. The roasting rack will raise the roast several inches off of the grate. But you always want a roast to cook in the center of your oven or grill for even cooking. So I skipped the grate altogether and had the rack sitting directly on the “plate setter” of the Big Green Egg. For a standard grill if you can't adjust the height of the grates, you will need to flip the roast half way through the cooking time.
  2. For Big Green Egg Users: If the dripping pan sits directly on the hot plate setter, it can get too hot from conductive heat and evaporate a lot of your broth. That will make it too concentrated and salty. I raise the drip pan off the plate setter with some spacers.

I cooked it indirect at 250f until it hit an internal temperature of 135f (about 2 ½ hours) and then pulled it to rest lightly covered for 15 minutes. We could have eaten it then but we wrapped it in foil and put it in the fridge for a few hours before slicing thin. Here's how the time/temps worked out.  I would have liked the roast a bit more on the rare side of medium rare so next time I will pull it earlier, maybe around 130f.  This was twice the size of the normal eye roasts I do so maybe it carried temp longer after it came off the grill.  I normally allow 10 degrees for carry over cooking. 

Grill Temperature (f)
Internal Temperature (f)

30 min
1 hour
1 hour 30 minutes
2 hours
2 hours 20ish minutes

This creole roast beef and a spicy creole sauce add pizazz to these wraps and the spicy au jus finishes it off like a summer dip in the pool. 

Creole Roast Beef Wraps
4 servings or 8 snack portions

4 ten inch wraps (We used MissionSundried Tomato Basil wraps)
½ cup creole sauce (see recipe)
4 leaves green leaf lettuce
1 lb creole roast beef, thin sliced
½ cup roasted red pepper
8 slices French Emmental cheese (or whatever floats your boat)
1 cup au jus

Creole Sauce
2 Tbsp sour cream
3 Tbsp coarse ground creole mustard
2 Tbsp mayonnaise
½ tsp prepared horseradish
¼ tsp garlic powder
¼ tsp sugar
¼ tsp white pepper
¼ tsp kosher salt
1/8 tsp cayenne pepper
1/8 tsp black pepper

Whisk together ingredients for Creole sauce and refrigerate for at least 1 hour to let the flavors combine.

Spread 2 Tbsp of Creole sauce on ½ side of a wrap. Top with lettuce leaf, ¼ lb of roast beef, 2 slices cheese, and 2 Tbsp of roasted red pepper.

Fold in top and bottom of the wrap and roll up burrito style. Slice in half with a bias cut (at an angle) and serve with ¼ cup of hot au jus.

This has been our lunch for the past two days and I am already looking forward to having them for lunch at work tomorrow too! 

[Standard Disclaimer]  I have no affiliation with the mentioned companies or products and paid full retail costs.


  1. Have used the Cajun Injector products a few times with great results. To date, I've only put it in crock pot roasts. This will be a nice 'cook' version to try!

  2. This beats the turkey cheese wraps I made this weekend! ha

  3. I'd like just a cup of the sauce right now!

  4. I love this... especially that creole sauce!!

  5. This looks delicious, Chris!

    Kim in MD

  6. Great lunch Chris - I especially like the sauce recipe.

  7. Chris, are the spacers your referenced for the drip pan, "S" hooks?

  8. I love wraps but NEVER make them at home... why is that? I think I need to change that asap! This one looks mighty tasty.

  9. Just made the beef for these for tomorrow's dinner. Great flavor. Didn't have the pre-made Cajun Injector Creole butter, so just mixed butter, salt, white pepper, cayenne, garlic and onion powders and injected that. Rubbed with Creole seasoning. Sliced thin to make the wraps tomorrow. Thanks for the post!

  10. this is fabulous, i love those big fat slices of meat and cheese in the wrap, delicious!

  11. Just wanted you to know your blog post was featured on The BBQ Grail's 10 Posts Worth A Look for this week.

  12. Looks wonderful. I never think to make wraps. Gotta try that creole sauce too. Thanks!

  13. How you got that creole sauce to be both spicy and cooling all at the same time is beyond me. Sounds delicious, though.

  14. These wraps would be a perfect lunch for me to take to work! I'm with Dave, I never think to make wraps either for some reason. Thanks for the reminder!

  15. Chris how do you do it?! All of your photos are always amazing! And this wrap, oh this wrap! I love roast beef and horseradish together so I bet that creole sauce is to-die-for! And that au jus sauce is calling my name too... you make everything look so easy but I know mine wouldn't turn out as pretty or perfect as yours!


Comments are moderated and won't appear immediately.