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Gourmet Roast Beef Roll-Ups

Biggest Loser's answer for healthy appetizers.

226 Calories, 22g Protein, 30g Carbohydrates, 5g Fat , 1g Saturated Fat, 35mg Cholesterol, 3g Fiber, 409mg Sodium
Gourmet Roast Beef Roll-Ups Photo
Yield: Serves 1


  • 1 Tbsp. fat-free cream cheese
  • 1/4 to 1/2 tsp. chili garlic sauce
  • 1 whole-wheat flour, 96% fat-free tortilla (8" diameter)
  • 1/4 cup roasted red bell pepper strips*
  • 1/4 cup loosely packed chopped fresh basil leaves
  • 3 oz. shaved cooked London Broil or lean, low-sodium deli roast beef

**1/4 cup of jarred roasted bell peppers approximately 300mg of sodium. Try to roast fresh peppers at home if possible.*


  1. In a small bowl, combine the cream cheese and chili garlic sauce to taste. Stir to mix well.
  2. 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.
  3. Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it.
  4. 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.
  5. 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.
  6. Serve your roast beef immediately or cover with plastic wrap and refrigerate for up to 6 hours.

Source: Devin Alexander from the Biggest Loser Cookbook

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(Page 1 of 1, 5 total comments)



I can't find garlic chili sauce, where do I find it? I tried it with regular spicy asian chili sauce, and it was too hot. Is garlic chili sauce asian or latin? Where would I find it?

posted Apr 11th, 2012 9:38 pm



Very easy to make.

posted May 26th, 2010 11:56 pm


what is the exact serving size???? i tortillia cut into 8 smaller pieces???

posted May 26th, 2010 3:20 pm


When roasted, the pepper has much more flavor and it becomes more flexible so it easily rolls in to the wrap. You can also achieve this by placing on the fire on a grill, or heating an oven to 450F for 30 minutes, rotating every 10 minutes.

posted Feb 19th, 2010 11:58 pm


Is there a specific reason why the pepper must be grilled/charred?

posted Feb 19th, 2010 4:59 pm


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