Description
A recipe for Beef and Vegetable Roll-Up

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.

Nutrition
Nutrition per 10.2-ounce serving: 15g carbohydrates, 9g net carbs (6g dietary fiber, 4g sugar), 200 calories, 27g protein, 5g fat

Serves
Serves 2

Variations
no information available