Beef and Vegetable Wraps

Beef and Vegetable Wraps

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From: Diabetic Living Magazine

These easy and delicious wraps are ready in under 30 minutes!

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups coarsely chopped lean roast beef (about 10 ounces) (see Tip)
  • 2 cups packaged shredded broccoli (broccoli slaw mix)
  • ¼ cup thinly sliced green onions (2)
  • 2 tablespoons sliced almonds
  • 3 tablespoons low-sugar orange marmalade
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon garlic powder
  • 6 large leaves savoy cabbage, halved crosswise, or 12 large leaves butterhead (Boston or Bibb) lettuce or green leaf lettuce

Preparation

  • Prep

  • Ready In

  1. In a large bowl, combine beef, broccoli slaw, green onions and almonds. In a small bowl, whisk together orange marmalade, soy sauce, rice vinegar, sesame oil and garlic powder. Drizzle marmalade mixture over beef mixture; toss to coat.
  2. Spoon about ¼ cup of the beef mixture onto each cabbage leaf half or each lettuce leaf. Fold in opposite sides of each leaf; roll up and, if desired, secure with a wooden pick.
  • Tip: To keep sodium in check, use leftover roast beef or cooked steak rather than roast beef from the deli.

Nutrition information

  • Serving size: 3 wraps
  • Per serving: 223 calories; 8 g fat(3 g sat); 2 g fiber; 9 g carbohydrates; 26 g protein; 57 mg cholesterol; 5 g sugars; 200 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 1 fat, ½ starch

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