Ranchero Grilled Steak Wraps Recipe

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Ranchero Grilled Steak Wraps Recipe

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Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. —Patricia Harmon, Baden, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

Ingredients

  • 2 dried ancho chilies
  • 2 cups boiling water
  • 3/4 cup reduced-fat mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1 beef flat iron steak or top sirloin steak (1 pound)
  • Salt and pepper to taste
  • 4 fat-free flour tortillas (8 inches), warmed
  • 1 medium ripe avocado, peeled and diced
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 cup torn romaine
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped red onion

Directions

Place chilies in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside.
Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up. Yield: 4 servings.
Originally published as Ranchero Grilled Steak Wraps in Taste of Home Fall 2012

Nutritional Facts

1 each: 655 calories, 40g fat (11g saturated fat), 109mg cholesterol, 879mg sodium, 41g carbohydrate (5g sugars, 7g fiber), 35g protein.

  • 2 dried ancho chilies
  • 2 cups boiling water
  • 3/4 cup reduced-fat mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1 beef flat iron steak or top sirloin steak (1 pound)
  • Salt and pepper to taste
  • 4 fat-free flour tortillas (8 inches), warmed
  • 1 medium ripe avocado, peeled and diced
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 cup torn romaine
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped red onion
  1. Place chilies in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside.
  2. Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up. Yield: 4 servings.
Originally published as Ranchero Grilled Steak Wraps in Taste of Home Fall 2012

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