Colorful Beef Wraps Recipe

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Colorful Beef Wraps Recipe
Colorful Beef Wraps Recipe photo by Taste of Home
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Colorful Beef Wraps Recipe

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I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. —Robyn Cavallaro of Easton, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 beef top sirloin steak (1 pound), cut into thin strips
  • 1/4 teaspoon pepper
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 3 teaspoons olive oil, divided
  • 1 medium red onion, cut into wedges
  • 3 garlic cloves, minced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
  • 1/4 cup dry red wine or reduced-sodium beef broth
  • 6 tablespoons fat-free ranch salad dressing
  • 6 flour tortillas (8 inches)
  • 1-1/2 cups torn iceberg lettuce
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions

Directions

In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm.
Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through.
Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up. Yield: 6 servings.
Originally published as Colorful Beef Wraps in Light & Tasty April/May 2006, p41

Nutritional Facts

1 each: 325 calories, 9g fat (2g saturated fat), 43mg cholesterol, 830mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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  • 1 beef top sirloin steak (1 pound), cut into thin strips
  • 1/4 teaspoon pepper
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 3 teaspoons olive oil, divided
  • 1 medium red onion, cut into wedges
  • 3 garlic cloves, minced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
  • 1/4 cup dry red wine or reduced-sodium beef broth
  • 6 tablespoons fat-free ranch salad dressing
  • 6 flour tortillas (8 inches)
  • 1-1/2 cups torn iceberg lettuce
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions
  1. In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm.
  2. Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through.
  3. Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up. Yield: 6 servings.
Originally published as Colorful Beef Wraps in Light & Tasty April/May 2006, p41

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Reviews forColorful Beef Wraps

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MY REVIEW
bradel User ID: 6466677 153380
Reviewed Mar. 6, 2013

"This was delicious. My husband and I enjoyed this wrap. I made homemade soup and this as a sandwich on the side. Will definitely make this again."

MY REVIEW
bettylou1333 User ID: 2976271 138504
Reviewed Feb. 17, 2012

"My whole family enjoyed these! Very good!"

MY REVIEW
dilbert098 User ID: 3743376 138503
Reviewed May. 18, 2010

"These are restaurant quality. I used caesar salad dressing because that's what I had in the house, and I don't think I noticed a difference. They are super quick to make. They reminded me of soft tacos but this recipe had less sodium than the taco sauce I usually use, and I think these tasted far better. Will be making this recipe many more times to come. Thanks for sharing!"

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