Monday, January 15, 2007

Roast Beef Wraps with Horseradish-Mustard


For the horseradish-mustard sauce:
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
1/2 cup non-fat sour cream
1/2 teaspoon sugar
salt to taste

For the wraps:
4 large flour tortillas - use low carb if you're watching carbs
3/4 pound sliced, lean roast beef tenderloin, from the deli
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices of ripe tomato, sliced very thin

Cooking Instructions
For the horseradish-mustard sauce:
1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wraps:
2. Lay the tortillas out and spread 1 tablespoon of the sour cream mixture on each of them. Divide the roast beef among the tortillas and spread the remaining sour cream mixture on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato slice. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

3. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap
Nutritional Information
Number of Servings: 4
Per Serving
Calories 293 Carbohydrate 36 g
Fat 6 g Fiber 0 g
Protein 25 g Saturated Fat 2 g
Sodium 992 mg

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