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Steak Tortillas

 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.
6 ServingsPrep/Total Time: 15 min.


  • 2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
  • 1 small onion, chopped
  • 1/4 cup salsa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup cold water
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional


  • 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.
  • Yield: 6 servings.
Nutritional Facts: 1 steak tortilla equals 253 calories, 6 g fat (1 g saturated fat), 43 mg cholesterol, 313 mg sodium,

2 of 2

Steak Tortillas (continued)

Nutritional Facts: 28 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.