Back to Steak Veggie Wraps

Print Options

 
 
 Print
Steak Veggie Wraps Recipe

Steak Veggie Wraps Recipe

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.”
TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD:5 servings

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

  • 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.

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.