RBC Roll

  • Servings: 1
  • Difficulty: Easy
  • Provided by:

    Ingredients Print Recipe

  • 1 (10") all-natural sprouted grain tortilla or other (8") all-natural, low-fat whole grain tortilla (I used French Meadow Bakery Organic Sprouted Grain Tortillas)
  • 1 tablespoon all-natural light herbed cheese spread (I used Alouette Light Garlic and Herbs Soft Spreadable Cheese)
  • 3 ounces very thinly sliced nitrate-free, low-sodium lean roast beef (I used Chili-Rubbed London Broil, see page 166)
  • Wedge of cucumber the length of the tortilla
  • 3 chives, cut to 7" if longer than that


Place the tortilla on a cutting board. Spread the cheese spread evenly over it. Cover two-thirds of the cheese with the roast beef. Place the cucumber and chives together on the edge with the meat, opposite the cheese-only portion. Roll the tortilla tightly, starting by wrapping it around the cucumber and chives until you reach the other side. Serve immediately or store it in a resealable plastic bag and refrigerate until ready to eat.

I call this version of a roast beef sandwich an RBC Roll because when you cut it into small pieces, it resembles a sushi rollwhich makes it a great option for lunch, snacking, or serving as an hors d'oeuvre. The cucumber is intended to resemble a wedge of cucumber you'd see in a sushi roll. To cut it, just trim the ends, then cut it in half lengthwise. Cut those halves in half again. If the cucumber was thick, halve them one more time. Reserve any leftovers for munching or for another recipe.

Per serving: 270 calories, 28 g protein, 29 g carbohydrates (3 g sugar), 6 g fat, 3 g saturated fat, 44 mg cholesterol, 6 g fiber, 391 mg sodium

Copyright 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.

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