Blue Cheese-Pepper Steak Wraps

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 24%
  • Fat: 8.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.3g
  • Carbohydrate: 32.4g
  • Fiber: 3.3g
  • Cholesterol: 56mg
  • Iron: 4.1mg
  • Sodium: 732mg
  • Calcium: 103mg

Ingredients

  • 12 ounces boned top round steak
  • 2 teaspoons dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 cups sliced mushrooms
  • 1 onion, cut into 1/4-inch-thick wedges
  • 1 medium red bell pepper, seeded and cut into 1/4-inch strips
  • 2 tablespoons water
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup (2 ounces) crumbled blue cheese or feta cheese
  • 4 (8-inch) fat-free flour tortillas
  • 2 cups chopped romaine lettuce

Preparation

  1. Trim fat from beef; slice into 1/4-inch strips. Set aside.
  2. Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.
  3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.
  4. Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
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