Easy Roast Beef Roll Up Tortilla & One-Pan Chicken Drumsticks with Rice and Beans

Easy Roast Beef Roll Up Tortilla

Cream Cheese Spread

8 oz. Philadelphia whipped cream cheese
4 green onions, diced
2 tsp. Italian seasoning
1/2 tsp. black pepper
1/2 tsp. garlic salt 

Tortilla Rollup Ingredients

5 large Dempster’s tortilla wraps*
1 1/2-pound roast beef, sliced delicatessen style*
2 cups baby spinach
1 1/2 cups Armstrong shredded cheddar cheese* 

Instructions 

In a small bowl, combine the whipped cream cheese, diced green onions, Italian seasoning, black pepper, and garlic salt. Set aside.

Evenly distribute the cream cheese spread on each tortilla. Place 2-3 pieces of roast beef evenly on each tortilla. Evenly spread baby spinach on each tortilla. Sprinkle even amounts of shredded cheddar cheese on each tortilla. Roll each tortilla up tightly. Slice and serve the tortillas.

To make the tortilla wraps ahead of time, wrap the tortillas in plastic before slicing. Store in the fridge overnight, slice and serve. 

Recipe and photo credit: Everyday Eileen
*In Flyer January 16-22, 2022

One-Pan Chicken Drumsticks with Rice and Beans

Ingredients

8 chicken drumsticks*
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic minced
1 tsp. ground cinnamon or cumin
1 tsp. ground turmeric, curry powder, or ground coriander
1/2 cup white rice (any type except for sticky rice)
1 (15-oz.) can chickpeas, white beans, black beans, drained, rinsed
1/2 cup dried fruit, such as currants, raisins,
1/2 tsp. crushed red pepper flakes
1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil 

Instructions

Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
Add onion, garlic, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender, and chicken is cooked through, 20–25 minutes.

Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

Recipe and photo credit: Epicurious
*In Flyer January 16-22, 2022