Main Dishes

Steak Taco Wraps

95

A fancy twist to a classic meal makes it even more delicious. These steak wraps are easy to make and you can play with the toppings to create variations of the meal. *These are also good served cold if you have leftovers. I make the wraps the night before and store in the fridge overnight so my husband can eat it for lunch at work.

4
4 flour tortillas
1 lb. Steak - cut into strips or shredded
1 tbs. oil
1 tbs. hot sauce
1 tbs. taco seasoning or chili powder
1 tsp. garlic powder
1 Avocado or (8 oz.) Guacamole
8 oz. shredded Pepper Jack or Cheddar cheese
1 c. Shredded Lettuce
1 c. taco sauce

For Salsa:
2 jalapenos - minced, most seeds removed
1/2 c. chopped onion
1/2 c. red pepper - minced
1 c. chopped tomato
1 tbs. lime juice
1/2 tsp. cilantro
1/2 tsp. red pepper flakes
To prepare the fresh salsa: Chop the jalapenos, red pepper, onion and tomato into small bits. Place vegetables in a medium bowl. Remove half of the mixture and put into a blender, puree until a chunky paste forms. Add blended mixture back to the bowl. Stir in lime juice, cilantro, and red pepper and mix well. Store in a covered container until ready to use. Heat an iron skillet, add 1 tbs. of oil. Sprinkle steak with hot sauce, taco seasoning and garlic powder on both sides. Cook steak on medium-low, 7 min. on each side or until cooked to your liking. Remove from heat and cover to keep hot until ready to use. To prepare steak wraps: Prepare your avocado by slicing in half and removing pit and skin. Cut avocado into slightly thin slices. Place tortillas on a plate, for each one add steak, then cheese, and two or three avocado slices (or guacamole). Top with shredded lettuce and fresh salsa. Pour taco sauce on top and wrap up tortilla. Serve while hot.
Nutritions

Calories
297

Sodium
886mg
36% DV

Fat
13g
20% DV

Protein
7g
14% DV

Carbs
35g
11% DV

Fiber
6g
26% DV

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