Grilled steak wraps with mushrooms and rosemary |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) chopped sweet onion |
1/2 cup(s) fat-free, whipped cream cheese |
2 tablespoon(s) freshly chopped rosemary |
4 large flour tortillas |
4 large lettuce leaves (green leaf, bibb or romaine), shredded |
1 teaspoon(s) olive oil |
salt and pepper to taste |
16 ounce(s) top sirloin steak |
4 whole mushrooms, sliced |
Directions:
1. For the grilled steak:
2. Pre-heat the grill to high.
3. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias.
4. For the wraps:
5. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary.
6. Heat the olive oil in a non-stick skillet to a medium high heat. Cook the mushrooms until golden brown, about 3-4 minutes.
7. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce and mushrooms among the tortillas, top with a few slices of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom.
8. Slice the wraps on the diagonal and serve.
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