Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

These wrap sandwiches take just a few minutes to assemble and make a quick lunch or supper. Serve with rice crackers and sautéed zucchini.

Melanie Barnard
Recipe by Cooking Light June 2006

Gallery

Credit: Beau Gustafson

Recipe Summary

Yield:
4 wraps (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

294 calories; calories from fat 29%; fat 9.5g; saturated fat 1.8g; mono fat 2.8g; poly fat 2g; protein 22.5g; carbohydrates 30.3g; fiber 1.1g; cholesterol 47mg; iron 3.8mg; sodium 967mg; calcium 127mg.
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