Black Pepper Sirloin Wrap with Kickin' Chipotle Spread

Mayonnaise, garlic, and adobo sauce create a spicy, smoky spread well suited for these satisfying steak wraps. To warm the tortillas, stack them together, and cover with a few layers of damp paper towels; then microwave at HIGH 1 minute or until the tortillas are soft and pliable.

Yield: 6 servings (serving size: 1 wrap)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 0.0%
  • Fat: 9.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.9g
  • Carbohydrate: 17.7g
  • Fiber: 2.1g
  • Cholesterol: 51mg
  • Iron: 3.3mg
  • Sodium: 759mg
  • Calcium: 22mg


  • 1 pound lean boneless sirloin steak (3/4 inch thick)
  • 2 teaspoons coarsely ground black pepper
  • Cooking spray
  • 6 (7-inch) flour tortillas (such as Mission Carb Balance)
  • 4 cups torn mixed salad greens
  • 1 cup (3 x 1/4-inch) julienne-cut red bell pepper (about 1 medium)
  • Kickin' Chipotle Spread


  1. 1. Prepare grill.
  2. 2. Sprinkle both sides of steak with black pepper. Place steak on a grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes before slicing.
  3. 3. While steak cooks, top tortillas evenly with salad greens and bell pepper. Top with steak slices; drizzle Kickin' Chipotle Spread evenly over steak. Roll up.
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