Precut beef stir-fry strips used for the filling in this wrap add a dose of post-workout iron without the salt of deli roast beef. Combine the mayonnaise mixture and cook the beef the night before; refrigerate each separately and assemble the sandwich in the morning for a satisfying lunch after a midday workout.
1/3 cup fat-free mayonnaise
2 tablespoons crumbled blue cheese
1/2 teaspoon prepared horseradish
1/4 teaspoon freshly ground black pepper, divided
1/2 pound round tip steak strips
1/8 teaspoon salt
4 cups finely chopped romaine lettuce
1 cup halved grape tomatoes
1/4 cup thinly sliced red onion
4 (10-inch) reduced-fat flour tortillas
How to Make It
Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces.
Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.