Steak Veggie Wraps Recipe
Steak Veggie Wraps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.”
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

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

Nutritional Facts

1 each: 399 calories, 16g fat (4g saturated fat), 59mg cholesterol, 582mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 26g protein.

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, in a large skillet, saute steak in remaining oil for 4-6 minutes or until no longer pink.
  4. 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.
Originally published as Steak Veggie Wraps in Simple & Delicious January/February 2007, p49

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