Blue Cheese and Beef Roll-Ups

Precut beef stir-fry strips used for the filling in this wrap add a dose of post-workout iron without the salt of deli roast beef. Combine the mayonnaise mixture and cook the beef the night before; refrigerate each separately and assemble the sandwich in the morning for a satisfying lunch after a midday workout.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 16%
  • Fat: 5.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.4g
  • Carbohydrate: 37.9g
  • Fiber: 5.3g
  • Cholesterol: 36mg
  • Iron: 2.1mg
  • Sodium: 763mg
  • Calcium: 69mg

Ingredients

  • 1/3 cup fat-free mayonnaise
  • 2 tablespoons crumbled blue cheese
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1/2 pound round tip steak strips
  • 1/8 teaspoon salt
  • 4 cups finely chopped romaine lettuce
  • 1 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 4 (10-inch) reduced-fat flour tortillas

Preparation

  1. Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces.
  3. Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.
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