[Skip to Content]

Roast Beef Wrap

Note: This recipe works well with leftover steak or brisket, too. Ask for an adult's help with slicing the meat and using the food processor.

Prep time: 5 minutes

What you need:

  • 1/4 cup light mayonnaise
  • 1/4 cup fat-free Greek-style plain yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon horseradish sauce
  • 2 large romaine leaves, cut in half
  • 8 slices of leftover lean roast beef, thinly sliced
  • 1 small tomato, thinly sliced
  • 4 (8-inch) whole-wheat wraps

Equipment and supplies:

  • Food processor

What to do:

  1. Place mayonnaise, Greek yogurt, salt, pepper, and horseradish into a food processor.
  2. Pulse until well combined, about 10 seconds.
  3. Lay wraps onto a flat surface.
  4. Top each wrap with a piece of lettuce, some tomato, and 2 slices of roast beef.
  5. Drizzle some dressing over the veggies and beef.
  6. Roll each wrap up. Serve immediately or wrap in foil for later.

Nutritional analysis (per serving):

  • 170 calories
  • 10g protein
  • 6g fat
  • 1g sat. fat
  • 24g carbohydrate
  • 2g fiber
  • 20mg cholesterol
  • 710mg sodium
  • 2g sugars

Serves: 4

Serving size:1/2 cup

Reviewed by: Mary L. Gavin, MD
Date reviewed: November 2015