Steak Wraps with Blue Cheese and Caramelized Onions

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

Yield: 4 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 19%
  • Fat: 9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.3g
  • Carbohydrate: 60.3g
  • Fiber: 7.5g
  • Cholesterol: 31mg
  • Iron: 4mg
  • Sodium: 792mg
  • Calcium: 172mg


  • 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


  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.
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