Precut beef stir-fry strips used for the filling in this wrap add a dose of post-workout iron without the salt of deli roast beef. Combine the mayonnaise mixture and cook the beef the night before; refrigerate each separately and assemble the sandwich in the morning for a satisfying lunch after a midday workout.

Maureen Callahan
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces.

  • Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.

Nutrition Facts

281 calories; calories from fat 16%; fat 5.1g; saturated fat 1.8g; mono fat 1.8g; poly fat 0.8g; protein 20.4g; carbohydrates 37.9g; fiber 5.3g; cholesterol 36mg; iron 2.1mg; sodium 763mg; calcium 69mg.
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