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:
Units:
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Ingredients
Servings:
Units:
|
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
