Steak and chipotle mayonnaise can be made up to 1 day in advance.
Corn can be cooked 2 days in advance and stored in an airtight container in the refrigerator.
Course: lunch, Sandwich
Keyword: Steak wrap
For the steak:
1cupfresh Italian parsley
1/3cupred wine vinegar
1/2teaspoondried crushed red pepper
For the chipotle mayonnaise:
2chipotle chiles from 1 can of chipotles in adobo
1tablespoonfreshly squeezed lime juice and zest
For the sandwich:
1cupcanned black beansrinsed and drained
1bell peppercut into thin strips
1cupthinly sliced jicamaor red apple, peeled, cored and thinly sliced
4flour tortillas or wrapsI love FlatOut flatbread wraps
In a blender, puree the parsley, olive oil, vinegar, cilantro, garlic, lime juice, crushed red pepper and salt until almost smooth.
Pour the ingredients into a large zip top bag and add the steak. Seal the bag and marinate in the refrigerator for 1 hour or overnight.
Heat the grill.
Remove the steak from the marinade and grill for 3-4 minutes on each side for medium rare. Transfer to a platter and cover with foil. Allow the steak to rest for 10 minutes.
Slice the steak across the grain in thin strips and set aside.
In the blender, puree the mayonnaise, sour cream, chipotle chiles, lime juice and zest until smooth.
Transer to a bowl and set aside.
In a small skillet over medium heat, cook the corn until it begins to char. Remove from the heat and set aside.
To assemble the wrap, spread about 2 tablespoons mayonnaise on one side of one wrap being sure to cover the entire surface. Arrange the lettuce, corn, black beans, bell pepper, jicama and steak on the wrap. Sprinkle with cilantro and roll up the wrap until sealed.