Blue Cheese-Pepper Steak Wraps

Yield: 4 servings (serving size: 1 wrap)
Source:Cooking Light Annual Recipes 2001
Comments from a cook in PA: We'd be perfectly happy if some restaurant plunked this in front of us for lunch. I used whole wheat tortillas instead of ff white ones. They were stuffed very full, so we had to eat them more taco-style than wrap style, which was fine. I sprinkled the blue cheese into each wrap instead of stirring it into the meat, to maximize the flavor of the cheese, and I would absolutely do it this way again. Also, I bought very thinly cut (chip steaks) sirloin steaks so the meat in my wraps was SUPER thinly cut (both width and height of strips--looked more like wormy-shaped than strip-shaped) whcih was good because this is a flavorful cut of meat that has potential to be super tough. Will definitely make these again. Makes a big puffy, hearty sandwich.


12 ounces boned top round steak
2 teaspoons dry mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
Cooking spray
2 cups sliced mushrooms
1 onion, cut into 1/4-inch-thick wedges
1 medium red bell pepper, seeded and cut into 1/4-inch strips
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1/2 cup (2 ounces) crumbled blue cheese or feta cheese
4 (8-inch) fat-free flour tortillas
2 cups chopped romaine lettuce


  1. Trim fat from beef; slice into 1/4-inch strips. Set aside.
  2. Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.
  3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.
  4. Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.


Healthy Units: 6 per serving
CALORIES 310 (24% from fat); FAT 8.1g (satfat 3.9g, monofat 2.5g, polyfat 0.5g); PROTEIN 26.3g; CARBOHYDRATE 32.4g; FIBER 3.3g; CHOLESTEROL 56mg; IRON 4.1mg; SODIUM 732mg; CALCIUM 103mg

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