Steak Veggie Wraps Recipe

Steak Veggie Wraps Recipe photo by Taste of Home

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Our taste panel simply raved about the fresh flavor of these healthy and delicious wraps from Jennifer Wilks! They’re a family favorite in Thornton, Colorado, writes Jennifer. “And they’re just as wonderful the second day.”

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Steak Veggie Wraps Recipe

Prep: 25 min. Cook: 15 min.

Yield: 5 Servings

25 15 40

Ingredients

1/2 teaspoon minced garlic
1/4 teaspoon Italian seasoning
1/4 teaspoon ground cumin
2 tablespoons olive oil, divided
1-1/4 cups chopped yellow summer squash
1 medium sweet red pepper, cut into strips
3/4 cup julienned carrot
1/2 cup sliced onion
1 jalapeno pepper, chopped
15 ounces beef top sirloin steak, cut into thin strips
1/3 cup fat-free ranch salad dressing
1/3 cup salsa
2/3 cup shredded reduced-fat Mexican cheese blend
1/3 cup minced fresh cilantro
1 large tomato, chopped
5 whole wheat tortillas (8 inches), warmed

Directions

In a large bowl, combine the garlic, Italian seasoning, cumin and 1 tablespoon oil. Add the summer squash, red pepper, carrot, onion and jalapeno; toss to coat.
Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Broil 4-6 in. from the heat for 10-15 minutes or until tender and lightly browned, stirring once.
Meanwhile, in a large skillet, saute steak in remaining oil for 4-6 minutes or until no longer pink.
Combine the salad dressing and salsa. Sprinkle cheese, cilantro and tomato over each tortilla; drizzle with dressing mixture. Top with vegetables and steak. Roll up tightly. Yield: 5 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 wrap equals 399 calories, 16 g fat (4 g saturated fat), 59 mg cholesterol, 582 mg sodium, 37 g carbohydrate, 5 g fiber, 26 g protein.

Originally published as Steak Veggie Wraps in Simple & Delicious January/February 2007, p49