A wrap loaded with peppery Montreal smoked meat, mustard and coleslaw, a portable take on the city's iconic deli sandwich.
Montreal smoked meat is a beef brisket cured for over a week, coated heavily in cracked pepper and coriander, then smoked and steamed until it's meltingly tender, a process distinct from both pastrami and corned beef even though it shares roots with both. This wrap takes that same peppery, smoky meat, piled generously with yellow mustard exactly the way it's served at Montreal delis, and wraps it with crunchy coleslaw for texture. The smoked meat itself is usually bought pre-cooked from a deli or specialty butcher, since the curing and smoking process takes over a week and specialized equipment; the home cooking technique here is in the steaming, which needs to be gentle and thorough to bring cold or vacuum-packed smoked meat back to its proper tender, juicy state. Wrapped tightly in a large flour tortilla instead of served between rye bread, this is a more portable spin on the classic sandwich found at Montreal delis like Schwartz's, built for eating on the move without losing what makes the meat special.
Serves 4
Toss cabbage and carrot with mayonnaise, vinegar, sugar and salt. Let sit 10 minutes to soften slightly.
Set the sliced smoked meat in a steamer basket over simmering water and steam 8-10 minutes until hot and tender throughout.
Steaming gently rather than microwaving or frying is what keeps the smoked meat juicy and true to its deli texture.
Warm the tortillas briefly in a dry pan or the microwave so they're pliable.
Spread mustard generously down the center of each tortilla.
Pile the warm smoked meat over the mustard, then top with a layer of coleslaw.
Fold in the sides and roll the tortilla tightly.
Slice in half and serve immediately.
Steam the smoked meat gently rather than microwaving it — steaming keeps the meat moist and closer to its proper deli texture.
Use plenty of yellow mustard; it's the traditional condiment for Montreal smoked meat and cuts through the richness of the fatty cuts.
Let the coleslaw sit for at least 10 minutes before assembling so it softens slightly and picks up the dressing.
Add a few slices of Swiss cheese for a heartier wrap.
Use rye lavash instead of a flour tortilla for a flavor closer to the traditional deli sandwich.
Serve open-faced on rye bread instead of wrapped for the classic deli presentation.
Assemble fresh; store steamed smoked meat and coleslaw separately in the fridge up to 3 days and reheat the meat gently before assembling.
Montreal smoked meat developed through the city's Jewish immigrant community in the early 20th century, most famously associated with Schwartz's Deli, which has been curing and smoking beef brisket using the same techniques since 1928.
It's possible but takes over a week of curing followed by smoking and steaming — most home cooks buy it pre-made from a deli or specialty butcher and focus on serving it well.
Pastrami is the closest widely available substitute, though it's typically less peppery and has a slightly different cure.
It was likely microwaved or overheated too quickly — gentle steaming for 8-10 minutes brings it back to tender without drying it out.
Per serving (320g / 11.3 oz) · 4 servings total
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