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.
Learn more about iron
Learn more about iron
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 | red bell pepper seeded and thinly sliced | 1 |
| 6 oz | lean thinly sliced cooked 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 g saturated fat) |
| Fibre | 3 g |
| Protein | 31 g |
| Cholestrol | 90 mg |
| Sodium | 584 mg |
