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Asian Steak Wraps

 Asian Steak Wraps
The zesty marinade with a splash of fresh lime juice makes these slightly sesame-flavored wraps a treat. To speed prep time, use a 1-pound package of frozen onion and pepper mix. Trisha Kruse—Eagle, Idaho
4 ServingsPrep: 20 min. + marinating Cook: 10 min.


  • 1/4 cup lime juice
  • 3 tablespoons honey
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced fresh cilantro
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, halved and thinly sliced
  • 1 large green pepper, julienned
  • 1 large sweet red pepper, julienned
  • 4 flour tortillas (8 inches), warmed
  • 2 ounces reduced-fat cream cheese
  • 2 teaspoons sesame seeds, toasted


  • In a small bowl, combine the first six ingredients. Pour 1/3 cup
  • marinade into a large resealable plastic bag; add the beef. Seal bag
  • and turn to coat; refrigerate for 1 hour. Add salt and pepper to
  • remaining marinade; cover and refrigerate.
  • Drain beef and discard marinade. In a large nonstick skillet or wok
  • coated with cooking spray, stir-fry beef until no longer pink;
  • remove and keep warm. In the same pan, stir-fry onion and peppers
  • until crisp-tender. Stir in reserved marinade. Return beef to the

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Asian Steak Wraps (continued)

Directions (continued)

  • pan; heat through.
  • Spread tortillas with cream cheese; top with beef mixture and
  • sprinkle with sesame seeds. Roll up. Yield: 4 servings.
Nutritional Facts: 1 wrap equals 402 calories, 14 g fat (5 g saturated fat), 74 mg cholesterol, 575 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.