BBQ GRILLED STEAK WRAPS
Fit some grilled steak wraps in your healthy eating plan! These BBQ Grilled Steak Wraps feature onions, peppers, BBQ sauce and melted cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Grill steak 1 min. Add vegetables to grill; cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with barbecue sauce for the last 5 min.
- Cut steak and vegetables into thin strips.
- Spoon meat and vegetables onto tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 490, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 57 g, Fiber 4 g, Sugar 15 g, Protein 33 g
MEDITERRANEAN GRILLED STEAK WRAPS
Grilled skirt steak slices are wrapped in tortillas with a blend of orange, red onion, mint, feta cheese and Italian dressing for hearty sandwiches.
Provided by My Food and Family
Categories Beef
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat.
- Mix dressing and mint until blended. Combine oranges, onions and cheese in medium bowl. Add half the dressing mixture; mix lightly.
- Grill steak 5 to 6 min. on each side or until cooked to medium doneness (160°F), brushing frequently with remaining dressing mixture.
- Remove steak from grill; let stand 5 min. Cut steak across the grain into thin slices. Top tortillas with meat and orange mixture; roll up.
Nutrition Facts : Calories 550, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
STEAK TORTILLAS
"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN GRILLED STEAK SANDWICH
Steps:
- Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
GRILLED VEGGIE WRAPS
I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
VIETNAMESE GRILLED STEAK WRAPS
Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 57m
Yield 6 wraps.
Number Of Ingredients 16
Steps:
- Cut beef across the grain into thin slices.
- Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
- Add beef; toss to coat.
- Cover and refrigerate at least 30 minutes.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
- Boil 5 minutes without stirring until syrupy.
- Stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
- Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
- Roll tortillas to enclose filling.
- Garnish with star fruit, bell pepper and orange peel strips.
Nutrition Facts : Calories 424, Fat 17.6, SaturatedFat 5.6, Cholesterol 57.8, Sodium 744.3, Carbohydrate 32.9, Fiber 3.1, Sugar 13.4, Protein 34.6
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)
Steps:
- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Preheat charcoal grill to medium heat.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
- Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
- Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
GRILLED STEAK WRAPS
Make and share this Grilled Steak Wraps recipe from Food.com.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 40m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 8
Steps:
- Season steak with salt and pepper, to taste. Grill steak to disired doneness. Cover, let stand 10 minutes. Thinly slice.
- Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
- Combine all ingredients in salad except White Balsamic Vinegar, in large bowl. Add plums and onion, toss well. Toss with dressing.
- Microwave wraps or tortillas for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.
Nutrition Facts : Calories 102.7, Fat 5, SaturatedFat 2, Cholesterol 28.4, Sodium 51.8, Carbohydrate 5.7, Fiber 1.5, Sugar 3.1, Protein 9.2
BBQ GRILLED STEAK WRAPS
Make and share this BBQ Grilled Steak Wraps recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PLACE steak and vegetables on greased grill over medium-hot coals.
- GRILL steak 5 to 6 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brushing each frequently with barbecue sauce.
- SLICE steak and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 514.9, Fat 24.3, SaturatedFat 8.7, Cholesterol 76, Sodium 953.7, Carbohydrate 44.4, Fiber 4, Sugar 6.2, Protein 28.4
RANCHERO GRILLED STEAK WRAPS
Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside., Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.
Nutrition Facts : Calories 655 calories, Fat 40g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 879mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 35g protein.
GRILLED STEAK & VEGETABLE WRAPS
This simple marinade adds remarkable flavor to this quick-and-easy meal from the grill. Feel free to customize these delicious wraps with your favorite grilled fresh vegetables.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Make shallow cross-cuts in both sides of steak; place in shallow dish. Mix next 4 ingredients until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use. Pour remaining Worcestershire sauce mixture over steak; turn to evenly coat both sides of steak with Worcestershire sauce mixture.
- Refrigerate 1 hour to marinate, turning after 30 min.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak and vegetables 6 min., turning vegetables after 3 min. Turn steak and vegetables; brush with reserved Worcestershire sauce mixture. Grill additional 5 to 6 min. or until steak is done, turning vegetables after 3 min.
- Remove steak and vegetables from grill. Let stand 5 min. Meanwhile, grill tortillas just until warmed, turning once.
- Cut steak across the grain into thin slices; place on tortillas. Top with vegetables; roll up.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
VIETNAMESE GRILLED STEAK WRAPS
Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.
Provided by Ambervim
Categories Vietnamese
Time 30m
Yield 6 Wraps
Number Of Ingredients 17
Steps:
- Cut beef across the grain into thin slices.
- Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in a medium bowl.
- Add beef; toss to coat. Cover and refrigerate at least 30 minutes.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy.
- Stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Soak wooden skewers in hot water 30 minutes to prevent burning.
- Thread beef onto metal or wooden skewers.
- Grill beef over medium hot briquets about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling.
- Garnish with star fruit, bell pepper and orange peel strips.
Nutrition Facts : Calories 501.6, Fat 19.5, SaturatedFat 6.1, Cholesterol 91.8, Sodium 909, Carbohydrate 43.6, Fiber 2.3, Sugar 14.3, Protein 36.4
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