Recipe Image

Beef and Vegetable Wraps

  • 25 m
  • 25 m
Diabetic Living Magazine
“These easy and delicious wraps are ready in under 30 minutes!”


    • 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


  • 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.
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