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Colorful Beef Wraps

 Colorful Beef Wraps
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. —Robyn Cavallaro of Easton, Pennsylvania
6 ServingsPrep/Total Time: 30 min.


  • 1 beef top sirloin steak (1 pound), cut into thin strips
  • 1/4 teaspoon pepper
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 3 teaspoons olive oil, divided
  • 1 medium red onion, cut into wedges
  • 3 garlic cloves, minced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
  • 1/4 cup dry red wine or reduced-sodium beef broth
  • 6 tablespoons fat-free ranch salad dressing
  • 6 flour tortillas (8 inches)
  • 1-1/2 cups torn iceberg lettuce
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions


  • 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

2 of 2

Colorful Beef Wraps (continued)

Directions (continued)

  • lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture
  • down the center of each tortilla; roll up. Yield: 6 servings.
Nutritional Facts: 1 wrap equals 325 calories, 9 g fat (2 g saturated fat), 43 mg cholesterol, 830 mg sodium, 39 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 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.