Southwest Style Steak Wrap
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.
Servings: 4 servings
Ingredients
- For the steak:
- 1 cup fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh cilantro
- 3 garlic cloves peeled
- 1 tablespoon lime juice
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1 pound flank steak
- For the chipotle mayonnaise:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 chipotle chiles from 1 can of chipotles in adobo
- 1 tablespoon freshly squeezed lime juice and zest
- For the sandwich:
- 1 cup frozen corn thawed
- 1 cup canned black beans rinsed and drained
- 1 bell pepper cut into thin strips
- 1 cup thinly sliced jicama or red apple, peeled, cored and thinly sliced
- 1/2 cup cilantro
- lettuce
- 4 flour tortillas or wraps I love FlatOut flatbread wraps
Instructions
- 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.
- Cut the wrap in half and serve immediately.
- Repeat with remaining flatbread/tortillas.
Nutrition
Serving: 1g | Calories: 814kcal | Carbohydrates: 42g | Protein: 32g | Fat: 57g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 928mg | Potassium: 900mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2525IU | Vitamin C: 72.4mg | Calcium: 106mg | Iron: 5.4mg