Steak Salad Wrap Food

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

STEAK SALAD WRAPS WITH HORSERADISH SAUCE

Steps:

• Combine low-fat yogurt and horseradish, stirring with a whisk.
• Arrange 3/4 cup Grilled Flank Steak on each flatbread.
• Top each flatbread with 1/4 cup lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber.
• Spoon 2 tablespoons yogurt mixture over each serving; roll up.
• Wrap in aluminum foil or wax paper; chill.

STEAK SALAD WRAP

Steps:

• Mix the red pepper, packed brown sugar, Worcestershire sauce, Chili, and vinegar in a bowl.
• Rub the mix onto the steak.
• Grill the steak and once cooked, cut into in small strips.
• Mix all of the vegetables together in a bowl.
• Squeeze lemon into the bowl.
• Add juice and oil.
• Add salt, black and red peppers.
• Mix the steak into the salad.
• Place some of the salad in your tortilla and enjoy. Feel free to add non-fat sour cream and shredded cheese.