Steak and Grilled Vegetable Wraps

Steak and Grilled Vegetable Wrap

Steak and Grilled Vegetable Wrap


Makes 4 servings


Mango Salsa
1 medium red bell pepper, seeded, cored and quartered
1 green bell pepper, seeded, cored and quartered
3/4 pound large mushrooms
2 green onions, sliced
1/4 cup fresh lemon juice
1/8 teaspoon black pepper
1/2 beef flank steak (1/2 to 3/4 pound)
4 large (10-inch) fat-free flour tortillas
1/3 cup lightly packed fresh cilantro


  1. Prepare barbecue grill for direct cooking. Prepare Mango Salsa; set aside.
  2. Grill peppers, skin-side down, over hot coals until blackened. Place in paper bag; seal. Steam 5 minutes; remove skin. If mushrooms are small, thread onto skewers. Grill mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut peppers into 1/2-inch strips; slice mushrooms. Combine vegetables, onions, lemon juice and black pepper in medium bowl; set aside and keep warm.
  3. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium-rare to medium or until desired doneness, turning once. Remove from grill and slice across the grain into 1/4-inch-thick strips. Combine with vegetable mixture. Grill tortillas on both sides about 1 minute or until warmed. Spoon one fourth of meat mixture down center of each tortilla. Roll to enclose filling; serve immediately with Mango Salsa.

Mango Salsa

In a medium bowl, combine 2 cups diced peeled mangoes, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1 minced seeded serrano pepper, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 2 teaspoons minced fresh ginger.

Nutritional Information

Serving Size: 1 wrap with salsa
Calories 287
Calories from Fat 15 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 24 mg
Carbohydrate 48 g
Fiber 12 g
Protein 20 g
Sodium 268 mg

Dietary Exchange

Starch 2
Fruit 1
Meat 1-1/2

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