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Ingredients:
3/4 pound thinly sliced deli roast beef
1/2 cup fat-free black bean dip
4 large (about 10-inch diameter) flour
tortillas
1 cup thinly sliced lettuce
3/4 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat taco
seasoned cheese
Salsa (optional)
Ingredients:
1. Spread black bean dip evenly over one
side of each tortilla. Layer deli roast beef
over bean dip, leaving 1/2-inch border
around edges. Sprinkle equal amounts of
lettuce, tomato and cheese over each
tortilla. Fold right and left sides to
center, overlapping edges. Fold bottom edge
of tortilla up over filling and roll closed.
2. Cut each roll in half. Serve with salsa,
if desired.
Chef's Tip: When preparing ahead, or
packing in a lunch, tightly wrap the wraps
in plastic wrap and store in refrigerator or
in lunch cooler with a cold pack.
Nutritional Information Per Serving (1/4
of recipe): 455 calories; 39 g protein;
41 g carbohydrates; 15 g fat; 1,497 mg
sodium; 84 mg cholesterol; 3.5 mg niacin; .4
mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg
iron; 7.3 mg zinc.
This recipe is an excellent source of
protein, vitamin B6, vitamin B12, iron and
zinc and a good source of niacin. |