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NBC's Biggest Loser® Roast Beef Roll Ups

Makes 1 serving

1 tablespoon fat-free cream cheese
1/4 to 1/2 teaspoon chili garlic sauce
1 whole-wheat flour, 96% fat-free tortilla (8" diameter)
Scant 1/4 cup roasted red bell pepper strips
1/4 cup loosely packed chopped fresh basil leaves
3/4 cup (3 ounces) shaved cooked London Broil or lean, low-sodium deli roast beef

NOTE: Just 1/4 cup of most jarred roasted bell pepper strips has about 300 milligrams of sodium, so it is best to roast fresh peppers yourself if at all possible.

In a small bowl, combine the cream cheese and chili garlic sauce to taste. Stir to mix well. Place the tortilla on a cutting board.  Spread the cheese mixture evenly over about two-thirds of the tortilla to the edges.   Top the cream cheese mixture with the pepper strips, basil, and roast beef. Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it.  Space 8 toothpicks evenly across it and poke them into the tube so they go through and touch the cutting board.  With a sharp knife, cut between the tortilla to make 8 pieces.   Take one piece and push the toothpick through so that the roll is evenly spaced in the center.  Repeat with the remaining pieces. Arrange, spiral side up, on a serving plate.  Serve your roast beef immediately or cover with plastic wrap and refrigerate for up to 6 hours.

Nutrition at a Glance

Per serving: 226 calories, 22 g protein, 30 g carbohydrates, 5 g fat (1 g saturated), 35 mg cholesterol, 3 g fiber, 409 mg sodium

Excerpted from various sources including The Biggest Loser Cookbook and Cheryl Forberg, RD, the author of The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle; Jennie-O Turkey Store; Biggest Loser Family Cookbook; and Biggest Loser Resort at Fitness Ridge

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