Chimichurri Steak Wraps
An easy chimichurri sauce adds big flavor to wraps made with steak, spinach and red bell pepper.
-
20
min -
4
SERVINGS -
340
Cal -
30 g
Protein
Ingredients:
- 12 ounces grilled beef steak, cut into slices
- 3 cups fresh baby spinach
- 1/2 large red bell pepper, cut into thin strips
- 4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri Sauce:
- 1 cup fresh parsley leaves
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
Cooking:
-
Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
-
Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.
Nutrition:
340 CALORIES
0 % *
3g SAT FAT
0 % DV **
30g PROTEIN
0 % DV
4.1 mg IRON
0 % DV
5.6 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 340 Calories; 144 Calories from fat; 16g Total Fat (3 g Saturated Fat; 9 g Monounsaturated Fat;) 49 mg Cholesterol; 410 mg Sodium; 25 g Total Carbohydrate; 3.7 g Dietary Fiber; 30 g Protein; 4.1 mg Iron; 8.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.6 mg Zinc; 30.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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