Taco Steak Salad Wraps
Give ‘Taco Tuesday’ an upgrade with the addition of lean top sirloin and homemade guacamole. Our recipe has all the details.
Taco Steak Salad Wraps
Taco Steak Salad Wraps
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 1 small garlic clove minced
- 2 tsp vegetable oil
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 1/4 tsp ground cumin
- 12 oz lean top sirloin
- 4 large flour tortillas whole wheat
- 1 cup brown rice cooked
- 1 cup black beans rinsed and drained
- 1/2 cup frozen corn thawed, rinsed and drained
- 1 cup cheddar cheese shredded (optional)
- 1/4 cup kalamata olives pitted and sliced, optional
- 3 cups romaine lettuce thinly sliced
- Guacamole
- 1 large avocado
- 1/4 cup Greek yogurt plain
- 1 plum tomato diced
- 1/4 cup cilantro chopped
- 3 tbsp green onions thinly sliced
- 1/4 tsp salt
- 1/4 tsp hot sauce optional
Servings:
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Ingredients
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Instructions
- In a glass baking dish, combine garlic, oil, vinegar, salt, oregano, pepper and cumin; add steak, turning to coat. Let marinate for 15 minutes.
- Guacamole: Meanwhile, peel and pit avocado; mash in a bowl with yogurt until fairly creamy, with just a few chunks remaining. Stir in tomato, cilantro, green onion, salt and hot sauce, if using.
- Heat a large skillet over medium-high heat; cook steak, turning once or twice, until medium-rare in centre, 8 to 10 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing thinly crosswise into ½ inch (1 cm) thick slices.
- To assemble, spread each tortilla with 2 tbsp (25 mL) of the guacamole; in a line along centre, layer with rice, beans and corn. Top with cheese and olives, if using. Top with sliced steak, then lettuce; fold in ends and wrap tightly. Serve with additional guacamole, if desired.
Recipe Notes
Per serving: 547 calories, 38 g protein, 18 g fat (4 g saturated fat), 59 g carbohydrates, 10 g fibre, 50 mg cholesterol, 799 mg sodium
