Roast Beef, Arugula, and Pickled Onion Wrap

Roast Beef, Arugula, and Pickled Onion Wrap

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From: Diabetic Living Magazine

Quick-pickle some onions the night before to put a delicious twist on your healthy lunch wrap.

Ingredients 1 serving

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  • 2 tablespoons cider vinegar
  • 1 teaspoon honey
  • 1 dash salt
  • ¼ cup very thinly sliced red onion
  • 1 (8 inch) low-carb whole-wheat flour tortilla, such as Tumaro's brand
  • 2 ounces thinly sliced reduced-sodium cooked roast beef
  • 1 tablespoon mango chutney
  • 1 cup arugula

Preparation

  • Prep

  • Ready In

  1. In a small bowl combine vinegar, honey, and salt. Stir in onion. Cover and chill overnight.
  2. To assemble, spread tortilla with chutney and top with meat and arugula. Drain onion, discarding liquid. Spoon onion over arugula. Roll up tortilla around filling.
  • Tips: For a weeknight meal for 4, use ½ cup cider vinegar, 1 Tbsp. honey, ⅛ tsp. salt, 1 cup onion, 4 tortillas, ¼ cup chutney, 8 oz. roast beef, and 4 cups arugula.
  • To make ahead: To pack for lunch: Wrap in plastic wrap and pack in an insulated bag with an ice pack.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 239 calories; 5 g fat(2 g sat); 8 g fiber; 32 g carbohydrates; 21 g protein; 27 mcg folate; 40 mg cholesterol; 17 g sugars; 475 IU vitamin A; 6 mg vitamin C; 194 mg calcium; 3 mg iron; 572 mg sodium; 158 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ vegetable, 1 starch, 1 other carb, 2½ lean meat

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