Beef Lettuce Wraps with Sun-Dried Tomato Sauce


Fresh-tasting lettuce wraps cross the generation divide, pleasing adults and kids alike. Surprisingly, roast beef is one of the leaner options at the deli counter. For extra crunch and nutrients, add some shredded carrot, kohlrabi or zucchini to the wraps.

½ pound gluten- free deli roast beef, roughly chopped
½ cup sliced jarred arti- choke hearts
8 large lettuce leaves, such as Boston or Romaine, tough ends trimmed
2/3 cup oil-packed sun-dried tomatoes
¼ cup extra virgin olive oil
-Juice of ½ lemon
1 garlic clove, minced
2 teaspoons fresh thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

1. Combine roast beef and artichoke hearts. Place mixture in equal amounts on top of lettuce leaves.

2. To make Tomato Sauce, place sun-dried tomatoes, olive oil, lemon juice, garlic, thyme, salt and pepper in a blender or food processor container and blend until smooth. Add additional olive oil, if needed, to help with blending.

3. Drizzle Tomato Sauce over roast beef mixture.

4. Enclose mixture and sauce by folding lettuce leaves taco-style and serve.

Each serving contains 259 calories, 17g total fat, 3g saturated fat, 0g trans fat, 34mg cholesterol, 371mg sodium, 10g carbohydrate, 4g fiber, 4g sugars, 19g protein, 3Est GL.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.