In bowl combine mayonnaise and dried thyme. Remove and set aside 1 tablespoon of the mayonnaise mixture. Stir mustard into remaining mayonnaise mixture.
Spread one side of each tortilla with mayonnaise-mustard mixture. Evenly divide roast beef, sweet peppers, and blue cheese among each tortilla. Roll; brush with reserved mayonnaise-dried thyme mixture.
In extra-large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side. Cut in half. Divide greens among salad dishes. Drizzle olive oil and sprinkle additional blue cheese; top with halved wraps. Serves 4.
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