Roast beef & veggie wraps : The Marbled Meat Club

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Roast beef & veggie wraps

Roast beef & veggie wraps

This recipe is an excellent source of fiber, protein, niacin, iron and selenium.

INGREDIENTS

12 ounces cooked beef roast or deli roast beef, thinly sliced

2 cups shredded broccoli slaw

6 tablespoons reduced-fat or fat-free ranch dressing, divided

1/2 cup reduced-fat or fat-free cream cheese, softened

4 flour medium tortillas (8 to 10-inch diameter)

No. Servings:

4 servings

Cooking time:

10 to 15 minutes

INSTRUCTIONS

  1. Place the broccoli slaw and 1/4 cup ranch dressing in a medium bowl. Toss with 2 forks to coat evenly.
  2. Place the cream cheese and remaining 2 tablespoons ranch dressing in a small bowl. Stir with a rubber spatula to mix well.
  3. 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.
  4. Place 1/4 of roast beef slices in an even layer on top of the cream cheese.
  5. 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.
  6. Starting at the bottom edge, roll tortilla up tightly to enclose filling.
  7. Repeat steps 3 through 6 to make a total of 4 wraps.
  8. Adult help needed: Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut them diagonally in half.

NUTRITIONAL INFORMATION FOR ROAST BEEF & VEGGIE WRAPS

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.
Image/recipe courtesy of the Beef Checkoff and www.BeefItsWhatsForDinner.com

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