Ranch Burger Pocket

By dette

I often make pocket sandwiches and open wraps or burritos with tortillas. in order to get a healthful meal with plenty of lean portein and veggies, you'd need a huge tortilla (with too many carbs) to enclose it all. By keeping the delicious tortillas open, you get to have your burger and eat it too...consequence-free.

Ingredients

• 4 oz 96% lean ground beef
• Ground black pepepr, to taste (opt)
• 1 (71/2") low-fat, low-carb, multigrain or whole wheat
• tortilla
• 1 tbsp low-fat ranch dressing
• 1/4 c. chopped spinach leaves
• 3 thin slices Roma tomato
• 1 very thin slice onion

Preparation

Step 1

Preheat a grill to high heat.

Pack the beef tightly together then shape into a rectangle that is about 31/2" x 4". Season with pepper, if desired.

Grill the burger for aobut 45 seconds per side for medium-rare, or until desired doneness (do not smash with burger with a spatula.)

Place the tortilla on a serving plate. Picture the tortilla as a clock and place the burger patty so that the center of one of the shorter sices starts at 12:00 and the patty stretches down the center of the tortilla. Top the burger with the dressing, spinach, tomato, and onion slice. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.


257 cal; 30g prot; 16g carb; 8g fat; 60 mg chol; 9g fiber; 268 mg sodium