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Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Thai Beef Salad Wraps

This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.

Cooking Light AUGUST 2004

  • Yield: 6 servings (serving size: 1 wrap)

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.

Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 28%
  • Fat: 12.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.4g
  • Carbohydrate: 48.5g
  • Fiber: 3.1g
  • Cholesterol: 39mg
  • Iron: 4.4mg
  • Sodium: 760mg
  • Calcium: 113mg
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Thai Beef Salad Wraps recipe

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