By Protein
Chimichurri Steak Wrap
Ingredients
- 1 ea. 12" Sundried Tomato Tortilla
- 1/4 cup Mozzarella Cheese - Shredded
- 1/2 cup Romaine Lettuce - Shredded
- 4 oz. Original Philly® Seasoned Sliced Steak - Thawed
- 2 tbsp. Roasted Red Pepper Strips - Prepared (canned, drained)
- 2 tbsp. Chimichurri Sauce - Prepared
- pinch Red Pepper Flakes
A South American churrasco inspired meal of seasoned sliced steak topped with a bright, herby chimichurri sauce and a touch of heat, layered with crisp shredded lettuce, mozzarella cheese and sweet roasted red peppers all wrapped up in a soft sundried-tomato tortilla. Bold, fresh, and easy to eat on the go.
Directions
- On a griddle, cook the thawed sliced steak until heated through and lightly caramelized. Hold warm until ready to build wraps.
- Stir the red pepper flakes into the chimichurri sauce.
- Warm the tortilla until pliable.
- Lay warmed tortilla on a flat surface and sprinkle mozzarella cheese down the center, leaving about an inch of space from the ends.
- Layer shredded romaine on top of cheese, 4 oz. of cooked sliced steak, then roasted red pepper strips.
- Drizzle chimichurri sauce over the top.
- Fold in the ends of the tortilla, roll tightly, and then cut in half to serve.
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