Share on Facebook 
Share on TwitterGrilled Steak Wraps with Mushrooms and Rosemary
Preptime: 20 min.Cooktime: 15 min.
Carbs: 44g
Fat: 11g
Fiber: 3g
Protein: 35g
Satfat: 4g
Sodium: 578mg
For the grilled steak:
2 top sirloin steaks, about 8 ounces each
salt to taste
freshly ground black pepper
For the wraps:
1/2 cup fat-free, whipped cream cheese
2 tablespoons chopped, sweet onion
2 tablespoons freshly chopped rosemary
1 teaspoon olive oil
4 button mushrooms, sliced
4 large flour tortillas
4 large lettuce leaves (green leaf, bibb or romaine), shredded
Directions:
For the grilled steak:
1. Preheat the grill to high.
2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias.
For the wraps:
3. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary.
4. Heat the olive oil in a non-stick skillet to a medium high heat. Cook the mushrooms until golden brown, about 3-4 minutes.
5. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce and mushrooms among the tortillas, top with a few slices of of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom.
6. Slice the wraps on the diagonal and serve.
 |
 |
 RSS |
