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NBC's BIGGEST LOSER program is conducted at the Biggest Loser Resort at Fitness Ridge, Utah |
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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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