Thai Beef Rolls

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.

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

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 29%
  • Fat: 9.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2g
  • Protein: 22.5g
  • Carbohydrate: 30.3g
  • Fiber: 1.1g
  • Cholesterol: 47mg
  • Iron: 3.8mg
  • Sodium: 967mg
  • Calcium: 127mg

Ingredients

  • 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

Preparation

  1. 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.
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