Tender lean beef smothered in tangy barbecue sauce with a lightened creamy coleslaw. This is a protein-packed meal. Families on-the-go love this super-quick healthy barbecue beef wrap. Get even lighter: Swap the tortilla for butter lettuce leaves or serve over half a baked sweet potato.
Author: Rose McAvoy
Serves: 4 wraps
Ingredients
2 cups (12 oz) shredded cooked lean roast beef
½ cup favorite barbecue sauce
4 low carb, whole wheat tortillas
Slaw
4 cups classic coleslaw mix
½ cup plain yogurt
2 tablespoons apple cider vinegar
2 teaspoons whole grain mustard
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ - ½ teaspoon salt
Method
Measure the shredded beef into a medium bowl and mix in the barbecue sauce.
Place the coleslaw mix in a medium bowl then add the remaining ingredients the use two forks to toss until evenly coated.
Place 1 tortilla on a cutting board or plate, spoon ½ cup of the shredded beef in a column in down the center of the tortilla, top with ½ cup of slaw, then roll the tortilla tightly around the filling - secure with a toothpick if needed to keep it from unrolling. Repeat this step for the remaining 3 tortillas.
Cut the rolled tortillas in half. Serve two halves with an additional ½ cup of slaw.