Steak Wraps with Blue Cheese and Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These wraps use extra beef from the Blackened Grilled Flank Steak. Ingredients:
1 teaspoon olive oil |
5 cups thinly sliced onion (about 2) |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons balsamic vinegar |
1 teaspoon sugar |
6 ounces blackened grilled flank steak |
1 cup cannellini beans or other white beans, drained |
4 (8-inch) fat-free flour tortillas |
4 cups chopped romaine lettuce |
1 cup cooked long-grain rice |
1/2 cup (2 ounces) crumbled blue cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and salt; cook 5 minutes, stirring occasionally. Add broth; cook 5 minutes or until liquid evaporates. Stir in vinegar and sugar; cook 5 minutes. Add Blackened Grilled Flank Steak to pan; cook 3 minutes or until thoroughly heated. Set steak mixture aside; keep warm.
2. Mash beans with a fork until smooth. Warm tortillas according to package directions. Spread 1/4 cup beans over each tortilla, leaving a 1-inch border. Top each tortilla with 1 cup lettuce, 1/4 cup rice, and 2 tablespoons cheese. Divide steak mixture evenly among tortillas; roll up.
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