YIELD 4 servings
|Cucumber Feta Salsa:|
|1||large English cucumber, chopped|
|1||medium tomato, chopped|
|1||small red onion, chopped|
|1/4 cup||Feta cheese|
|2 tablespoon||red wine vinegar|
|2 tablespoon||chopped basil|
|For the Wrap:|
|4||Spinach Tortilla wraps|
|1||head red leaf lettuce, shredded|
|1/2 pound||left over flank steak, sliced|
|Cucumber Feta Salsa, recipe follows|
For the Cucumber Feta Salsa:
- In a bowl combine all the ingredients. Mix well to combine.
For the Wrap:
- In the center of the tortilla wrap, place some shredded lettuce, steak slices and cucumber feta salsa.
- Pull the bottom up over the filling. Fold over both sides, then roll upwards like an egg roll. Place seam side down on a plate and repeat the process with the remaining tortillas and filling.
Editor's Note: Look for grass-fed beef wherever possible.
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