Grilled Steak and Veggie Tortilla Wraps
Elevate your dining experience with these Grilled Steak and Veggie Tortilla Wraps. Packed with juicy steak strips marinated in a zesty blend of spices and complemented by a colorful array of fresh vegetables, this dish is not only delicious but also a healthy low-cholesterol option. The unique dressing made from pomegranate juice and olive oil adds a tangy sweetness that ties all the flavors together perfectly. Enjoy these wraps as a satisfying lunch or a light dinner—healthy eating has never tasted this good!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Steak
1 lb (Trimmed and sliced into strips after grilling)
Red Pepper
1 teaspoon (Ground)
Brown Sugar
1 tablespoon (Packed)
Worcestershire Sauce
1 teaspoon (Used in marinade)
Cider Vinegar
1 teaspoon (Used in marinade)
Ground Red Chili Pepper
1 tablespoon (Used in marinade)
Romaine Lettuce
1 head (Cut into small strips)
Green Onions
5 (Chopped)
Tomatoes
5 medium (Sliced)
Cucumber
1 cup (Peeled and cubed)
Avocado
1 (Cut into quarters)
Lemon
1 (Juice squeezed into salad)
Pomegranate Juice
1/4 cup (Used in the salad dressing)
Olive Oil
1/4 cup (Used in the salad dressing)
Salt
2 teaspoons (Used in salad seasoning)
Ground Black Pepper
2 teaspoons (Used in salad seasoning)
Hot Red Peppers
2 teaspoons (Crushed or ground)
Whole Wheat Tortillas
10 (Used to wrap the salad)
Instructions
1
In a mixing bowl, combine red pepper, brown sugar, Worcestershire sauce, ground red chili pepper, and cider vinegar to create a marinade.
2
Rub the marinade generously onto the steak, ensuring it's well-coated. Let it marinate for at least 30 minutes.
3
Preheat the grill to medium-high heat. Grill the marinated steak for 5-7 minutes on each side or until it reaches your desired doneness. Remove from the grill and allow to rest for a few minutes.
4
While the steak is resting, prepare the salad by combining chopped romaine lettuce, green onions, sliced tomatoes, cubed cucumber, and quartered avocado in a large mixing bowl.
5
Squeeze the juice of one lemon over the salad mixture.
6
Add the pomegranate juice and olive oil to the bowl, followed by salt, ground black pepper, and hot red peppers. Toss gently to combine all the ingredients evenly.
7
Slice the grilled steak into thin strips and gently fold them into the salad.
8
To serve, take a whole wheat tortilla, place a generous portion of the salad-steak mixture in the center, and wrap it up. Optionally, top with non-fat sour cream and shredded cheese before enjoying!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these wraps?
The main protein is 1 lb of steak, trimmed and sliced into strips after grilling.
How do I make the marinade for the steak?
Combine red pepper, brown sugar, Worcestershire sauce, ground red chili pepper, and cider vinegar in a mixing bowl.
How long should the steak marinate?
The steak should marinate for at least 30 minutes to allow the flavors to penetrate the meat.
What is the recommended grill temperature?
The grill should be preheated to medium-high heat.
How long does the steak need to grill?
Grill the steak for 5-7 minutes on each side or until it reaches your desired level of doneness.
Should the steak rest after cooking?
Yes, remove the steak from the grill and let it rest for a few minutes before slicing.
What type of lettuce is used in the salad?
One head of romaine lettuce, cut into small strips, is used as the base for the salad.
Which vegetables are included in the veggie mix?
The mix includes chopped green onions, sliced tomatoes, cubed cucumber, and quartered avocado.
What ingredients make up the salad dressing?
The dressing is made from lemon juice, pomegranate juice, and olive oil.
Is this recipe spicy?
Yes, it features ground red chili pepper in the marinade and hot red peppers in the salad for a zesty kick.
What kind of tortillas should I use?
The recipe calls for 10 whole wheat tortillas to wrap the mixture.
Is this a low-cholesterol recipe?
Yes, these wraps are described as a healthy low-cholesterol dining option.
How many tomatoes are needed?
The recipe requires 5 medium-sized tomatoes, which should be sliced.
Do I need to peel the cucumber?
Yes, the recipe specifies one cup of peeled and cubed cucumber.
What unique ingredient adds sweetness to the dressing?
Pomegranate juice adds a unique tangy sweetness that ties the flavors together.
How should the avocado be prepared?
One avocado should be cut into quarters and added to the salad mixture.
What seasonings are added to the salad?
The salad is seasoned with salt, ground black pepper, and hot red peppers.
Can I add toppings to the wraps?
Optional toppings include non-fat sour cream and shredded cheese.
How should the steak be sliced?
After resting, the grilled steak should be sliced into thin strips.
What type of vinegar is used?
Cider vinegar is used as a component of the steak marinade.
Is sugar used in this recipe?
Yes, one tablespoon of packed brown sugar is included in the marinade.
How many green onions are required?
The recipe calls for 5 chopped green onions.
How is the lemon used?
The juice of one lemon is squeezed directly over the salad mixture.
What is the total count of ingredients?
There are 18 ingredients in total for this recipe.
How much olive oil is used?
The recipe uses 1/4 cup of olive oil for the dressing.
Is this recipe suitable for lunch or dinner?
Yes, it is presented as a satisfying lunch or a light dinner option.
How do I combine the steak and salad?
Once the steak is sliced into strips, gently fold them into the prepared salad mixture.
What is the first step of the instructions?
The first step is to create the marinade by combining red pepper, brown sugar, Worcestershire sauce, chili pepper, and vinegar.
What kind of pepper is in the marinade?
The marinade uses ground red pepper and ground red chili pepper.
What kind of salt and pepper measurements are used for the salad?
The salad uses 2 teaspoons each of salt and ground black pepper.