Beef and Roasted Veggie Lettuce Wraps
Ingredients
- 1 large red bell pepper, sliced
- 1 (8-oz) pkg sliced portobello mushrooms
- 1 large zucchini, sliced
- 1 small red onion, cut into wedges
- 2 Tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp balsamic vinegar
- 4 romaine lettuce leaves, cut in half crosswise
- 1 lb deli-sliced low-sodium roast beef
- ¼ cup reduced-fat mayonnaise
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 400°F. Toss together bell pepper, mushrooms, zucchini, onion, oil, Italian seasoning, salt, and pepper in a bowl. Spread on a rimmed baking sheet.
- Bake 25 to 30 minutes or until tender, stirring once. Drizzle with vinegar.
- Top lettuce with roast beef, mayonnaise, mustard, and vegetables. Roll up.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
349
|
349
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 34 | 34 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 591 | 591 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
