Mexican · Lunch
Sizzling Beef Wrap
A flour tortilla filled with seared beef flank strips tossed with charred bell pepper and onion in smoky chili-lime seasoning, topped with melted Monterey Jack, cilantro and lime juice, then rolled tight and served with a lime wedge.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.8gProtein
32.1gFat
38.6gCarbs
6.1gSugar
5.2gFiber
1180mgSodium
142mgChol
12.4gSat Fat
780mgPotassium
330mgCalcium
4.6mgIron
2.9mcgVitamin B12
58mgVitamin C
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the flank steak against the grain into thin strips, mince the garlic, slice the bell pepper and onion, shred the cheese, and chop the cilantro.
2
Sear
Heat olive oil in a skillet over high heat until shimmering. Add seasoned steak strips and cook 2 to 3 minutes, stirring once, until browned outside.
3
Finish
Remove steak to a plate. Add bell pepper and onion to the skillet over medium-high heat, cooking 4 to 5 minutes until charred and translucent, then stir in garlic and cook 30 seconds.
4
Plate
Warm the tortilla in a dry skillet 20 seconds per side until pliable. Scatter cheese down the center, pile beef and vegetables over it, scatter cilantro on top, squeeze lime juice over filling, then fold in sides and roll tightly. Serve with remaining lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank
- 22 small flour tortilla, about 10 inch (25cm)
- 11 bell pepper
- 11 onion
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 3 oz86g Monterey Jack cheese
- 2 tbsp2 tbsp cilantro
- 22 lime, cut into 2 wedges
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
