Thai Beef Rolls

Thai Beef Rolls Recipe
Beau Gustafson
These wrap sandwiches take just a few minutes to assemble and make a quick lunch or supper. Serve with rice crackers and sautéed zucchini.


4 wraps (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 1.8 g
Monofat 2.8 g
Polyfat 2 g
Protein 22.5 g
Carbohydrate 30.3 g
Fiber 1.1 g
Cholesterol 47 mg
Iron 3.8 mg
Sodium 967 mg
Calcium 127 mg


1 1/2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 tablespoon bottled minced garlic
2 teaspoons fish sauce
3/4 teaspoon sugar
4 (8-inch) flour tortillas
2 cups torn Boston lettuce
12 ounces thinly sliced deli roast beef
1/2 cup matchstick-cut carrots
1/4 cup chopped fresh mint


Combine first 6 ingredients in a small bowl, stirring well with a whisk. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

Melanie Barnard,

Cooking Light

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note