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Steak Veggie Wraps

 Steak Veggie Wraps
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.”
5 ServingsPrep: 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.

2 of 2

Steak Veggie Wraps (continued)

Directions (continued)

  • 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.
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.