A great weekend lunch – make them ahead of time for a quick and delicious lunch! Wrap them tightly in plastic wrap to keep up to 24 hours in advance. Serve with a light fruit salad for a complete meal.
3/4 cup crumbled blue cheese
2 Tbsp prepared horseradish
2 Tbsp low-fat mayonnaise
1/2 tsp ground black pepper, divided
2 Tbsp sherry vinegar
1 Tbsp honey, 1 garlic clove, minced
2 cups thinly sliced red cabbage
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh basil
3 (10-inch) flour tortillas (or whole wheat!)
1/2 pound thinly sliced deli roast beef
1. Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper.
2. Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add 1/4 teaspoon pepper, cabbage, celery, and basil.
3. Warm tortillas according to package directions.
4. Spread remaining cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.
Yield: 6 servings (241 calories, 7.7 g total fat, 3.6 g saturated fat, 13.5 g protein, 29.5 g carbohydrate, 2.1 g fiber, 24 mg cholesterol)
Cooking Light, March 2005