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 & Cooking

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:

  1. Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
  2. 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 Information

Butcher Counter

Chimichurri Steak WrapsStrip Filet Loin Primal

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

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