1 beef Tri-Tip Roast (1-1/2 pounds)
1 cup hickory-flavored barbecue sauce, divided
1 tablespoon chipotle peppers in adobo sauce, seeded and minced
18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split
3/4 cup crushed corn tortilla chips or homemade tortilla strips
1-1/2 cups coleslaw mix
1 red pepper, seeds and stem removed, cut into small dice
1/2 cup green onions, cut in thin,1-inch strips
1/3 cup coleslaw dressing
2 tablespoons chopped fresh cilantro leaves
Salt and pepper
Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare (135°F) to medium (150°F) doneness, basting roast with remaining sauce while grilling and turning occasionally.
To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.
Nutrition information per serving: 171 Calories; 54 kcal Calories from fat; 6 g Total Fat; 1 g Saturated Fat; 2 g Monounsaturated Fat; 21 mg Cholesterol; 507 mg Sodium; 2 g Total Carbohydrate; 1.2 g Dietary Fiber; 10 g Protein; 1.3 mg Iron; 3.1 mg Niacin; 0.2 mg Vitamin B6; 0.4 mcg Vitamin B12; 1.6 mg Zinc; 13.7 mcg Selenium;