Thai Beef Salad Wraps

Thai Beef Salad Wraps Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.

Yield:

6 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 399
Caloriesfromfat 28 %
Fat 12.4 g
Satfat 4.3 g
Monofat 5.6 g
Polyfat 1.1 g
Protein 22.4 g
Carbohydrate 48.5 g
Fiber 3.1 g
Cholesterol 39 mg
Iron 4.4 mg
Sodium 760 mg
Calcium 113 mg

Ingredients

1 (1-pound) flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 cup cubed peeled cucumber
1/2 cup grape or cherry tomato halves
1/4 cup thinly sliced shallots
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
6 (10-inch) flour tortillas
12 Bibb lettuce leaves

Preparation

Prepare grill to medium-high heat.

Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.

Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.

Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.

Katherine Cobbs,

Cooking Light

August 2004
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