Steak Wraps with Blue Cheese and Caramelized Onions

recipe
These wraps use extra beef from the Blackened Grilled Flank Steak.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 431
Caloriesfromfat 19 %
Fat 9 g
Satfat 3.9 g
Monofat 3 g
Polyfat 0.9 g
Protein 26.3 g
Carbohydrate 60.3 g
Fiber 7.5 g
Cholesterol 31 mg
Iron 4 mg
Sodium 792 mg
Calcium 172 mg

Ingredients

1 teaspoon olive oil
5 cups thinly sliced onion (about 2)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 cup cannellini beans or other white beans, drained
4 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce
1 cup cooked long-grain rice
1/2 cup (2 ounces) crumbled blue cheese

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and salt; cook 5 minutes, stirring occasionally. Add broth; cook 5 minutes or until liquid evaporates. Stir in vinegar and sugar; cook 5 minutes. Add Blackened Grilled Flank Steak to pan; cook 3 minutes or until thoroughly heated. Set steak mixture aside; keep warm.

Mash beans with a fork until smooth. Warm tortillas according to package directions. Spread 1/4 cup beans over each tortilla, leaving a 1-inch border. Top each tortilla with 1 cup lettuce, 1/4 cup rice, and 2 tablespoons cheese. Divide steak mixture evenly among tortillas; roll up.

Note:

Lia Huber,

July 2007
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