Beef and Vegetable Roll-Up
Nutrition per 10.2-ounce serving:
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Calories:
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200
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Total Fat:
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Cholesterol:
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Protein:
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27g
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Carbohydrates:
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15g
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Sodium:
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Serves
Serves 2
Ingredients
- 1/2 teaspoon butter
- 1/2 cup portobello mushrooms, sliced
- 1/2 cup jicama, peeled and julienned
- 1 cup fresh spinach, stemmed and chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 ounces Boar's Head Deluxe Low Sodium Cap-Off Top Round, sliced
- 1/2 cup alfalfa sprouts, rinsed
- Salsa Fresca (see recipe)
Preparation
- Heat butter in nonstick sauté pan over medium-high heat. Sauté mushrooms and jicama for 2 minutes.
- Add spinach and sauté 30 seconds. Season with salt and pepper. Arrange roast beef slices in overlapping layers; form two round tortilla-like shapes.
- Distribute sautéed mushroom mixture on each beef arrangement. Spread alfalfa sprouts evenly over the vegetables.
- Roll up roast beef layers into burrito shapes. Place on a plate and spoon Salsa Fresca over each top, if desired.
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