Grilled Mexican-Style Steak & Pepper Wrap
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 8 oz
- 1 blade steak
- 250 g
- 1/2 cup
- tomato salsa, divided
- 125 mL
- 1
- red onion, cut into thick rings
- 1
- jalapeño pepper, halved and seeded
- 1
- poblano pepper, halved and seeded
- 1
- yellow pepper, quartered and seeded
- 2 tbsp
- olive oil
- 30 mL
- 4
- large tortilla wraps
- 1
- avocado, peeled, pitted and mashed
- 1 cup
- canned refried or rinsed black beans, warmed, divided
- 250 mL
- 2 cups
- shredded iceberg lettuce
- 500 mL
Directions
Step 1
In shallow dish, combine steak and ¼ cup (60 mL) salsa, turning to coat. Set aside. Meanwhile, in large bowl, combine onion, poblano, yellow and jalapeno peppers. Drizzle with oil and toss to coat.
Step 2
Place steak (discarding salsa used for marinade), onion and peppers on barbecue preheated to medium-high. Grill vegetables, turning often, until softened and lightly charred. Grill steak until internal temperature of 160°F (71°C) is reached, for medium doneness. Remove from grill and let steak rest.
Step 3
Transfer vegetables to chopping board. Coarsely chop, transfer to bowl and mix with reserved salsa. Thinly slice steak across the grain.
Step 4
Spread refried beans over one-half of each tortilla wrap and mashed avocado on other half. Also layer each tortilla, with vegetable mixture, beef and lettuce. Roll up to serve.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1 wrap):
- Calories:
- 520
- Fat:
- 25 g
- Saturated Fat:
- 5 g
- Carbs:
- 51 g
- Fibre:
- 7 g
- Sugar:
- 5 g
- Cholesterol:
- 45 mg
- Protein:
- 26 g
- Sodium:
- 800 mg
