Chimichurri Steak Wraps
An easy chimichurri sauce adds big flavor to wraps made with steak, spinach and red bell pepper.
-
20
min -
4
SERVINGS -
340
Cal -
30 g
Protein
Ingredients & Cooking
Ingredients:
- 12 ounces grilled beef steak, cut into slices
- 3 cups fresh baby spinach
- 1/2 large red bell pepper, cut into thin strips
- 4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri Sauce:
- 1 cup fresh parsley leaves
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
Cooking:
- Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
- Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.
Safe Handling Tips
Nutrition Information
Butcher Counter
Strip Filet Loin Primal
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.
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