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Steak Wraps with Blue Cheese and Caramelized Onions

Yield 4 servings (serving size: 1 wrap)
These wraps use extra beef from the Blackened Grilled Flank Steak.

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
  • 6 ounces Blackened Grilled Flank Steak
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.