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Super Flatbread Wraps

 Super Flatbread Wraps
“These are my family's favorite! My kids will eat anything we roll up in this. The original recipe called for all white flour and a lot of salt. I added whole wheat flour to make it healthier and cut back on the salt.” Fay Strait - Waukee, Iowa
4 ServingsPrep: 40 min. + rising Grill: 15 min.

Ingredients

  • 1/2 teaspoon active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/3 cup whole wheat flour
  • 1 cup all-purpose flour
  • FILLING:
  • 1 beef flank steak (1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded lettuce
  • 1/4 cup sliced ripe olives
  • 2 tablespoons crumbled feta cheese

Directions

  • In a small bowl, dissolve yeast in warm water. Add the oil, salt,
  • whole wheat flour and 3/4 cup all-purpose flour; beat on medium
  • speed for 3 minutes. Stir in enough remaining flour to form a firm
  • dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a large bowl coated with cooking spray,
  • turning once to coat the top. Cover and let rise in a warm place
  • until doubled, about 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide into

2 of 2

Super Flatbread Wraps (continued)

Directions (continued)

  • four portions. Roll each into an 8-in. circle.
  • Heat a large nonstick skillet coated with cooking spray over medium
  • heat; add a portion of dough. Cook for 30-60 seconds or until
  • bubbles form on top. Turn and cook until the second side is golden
  • brown. Remove and keep warm. Repeat with remaining dough, adding
  • cooking spray as needed.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Sprinkle steak with salt and pepper.
  • Grill, covered, over medium-high heat or broil 4 in. from the heat
  • for 6-8 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°).
  • Let stand for 5 minutes before cutting steak thinly across the grain.
  • Serve on warm flatbreads with lettuce, olives and cheese. Yield: 4
  • servings.
Nutritional Facts: 1 wrap equals 348 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 770 mg sodium, 32 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.