roast beef & veggie wraps
Ingredients
- 12 ounces cooked beef roast or deli roast beef, thinly sliced
- 2 cup shredded broccoli slaw
- 6 tablespoons reduced-fat or fat-free ranchdressing, divided
- 1/2 cup reduced-fat or fat-free cream cheese, softened
- 4 gluten-free flour medium tortillas (8 to 10-inch diameter)
Directions
Place the broccoli slaw and 1/4 cup ranch dressing in a medium bowl. TOSS with 2 forks to coat evenly.
Place the cream cheese and remaining 2 tablespoons ranch dressing in a small bowl. STIR with a rubber spatula to mix well.
Place 1 tortilla on a cutting board or other flat surface. SPREAD about 2-1/2 tbsp of the cream cheese mixture on the tortilla using a rubber spatula.
Place 1/4 of roast beef slices in an even layer on top of the cream cheese.
Place approximately 1/3 cup of the broccoli mixture on top of the roast beef. SPREAD the broccoli mixture in an even layer, using the rubber spatula or back of a spoon.
Starting at the bottom edge, ROLL tortilla up tightly to enclose filling.
REPEAT steps 3 through 6 to make a total of 4 wraps.
Adult help needed: Using a knife, CUT wraps crosswise into 1-1/2-inch wide pieces or CUT them diagonally in half.
Helpful Hint: If making wraps ahead of time, tightly wrap them individually in plastic wrap and refrigerate until serving time.
NUTRITION INFORMATION
Nutrition information per serving, using beef bottom round roast: 511 calories; 15 g fat (5 g saturated fat; 6 g monounsaturated fat); 90 mg cholesterol; 857 mg sodium; 52 g carbohydrate; 6.2 g fiber; 39 g protein; 12.3 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 5.7 mg iron; 48.9 mcg selenium; 5.4 mg zinc; 118.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Nutrition information per serving, using deli roast beef: 419 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 41 mg cholesterol; 1360 mg sodium; 54 g carbohydrate; 6.2 g fiber; 27 g protein; 4 mg niacin; 0.2 mcg vitamin B12; 5 mg iron; 16.3 mcg selenium; 0.5 mg zinc; 8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, iron and selenium.