Roast Beef Wraps with parsley ricotta pesto
Prep Time: 8 minutes
Makes: 2 servings
Lean roast beef is a tasty way to pack iron into your lunch, especially when you pair it with a zesty pesto spread made with creamy ricotta and lots of chopped fresh parsley
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Ingredients
| 1/2 cup |
part skim ricotta cheese |
125 mL |
| 1/3 cup |
chopped fresh parsley |
75 mL |
| 1/2 tsp |
grated lemon zest |
2 mL |
| 2 tsp |
fresh lemon juice |
10 mL |
| 1/4 tsp |
minced garlic |
1 mL |
| 1/4 tsp |
salt |
1 mL |
| 2 |
low fat whole wheat flour tortillas large
(8-10 inch / 20-25 cm) |
2 |
| 1/2 |
red bell pepper seeded and thinly sliced |
1/2 |
| 6 oz |
lean thinly sliced low sodium deli roast beef |
175 g |
Directions
- In small bowl, combine ricotta, parsley, lemon zest, lemon juice, garlic and salt.
- Spread half of pesto over each tortilla. Top with red peppers followed by roast beef. Fold in sides and roll up. (Wraps can be made up to 1 day ahead.) Cut in half on diagonal to serve.
Nutrients Per Serving
| Calories: 327 |
Carbohydrate: 29 g |
| Fat: 10 grams fat (3.5 grams saturated fat) |
Fibre: 3 g |
| Cholesterol: 90 mg |
Protein: 31 g |
| Sodium 584 mg |
|