Project Description

Chimichurri Steak Wraps

Prep time: 

Total time: 

Serves: 4

  • 12 ounces grilled grass fed beef steak, cut into slices
  • 3 cups fresh baby spinach
  • ½ 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
  • ¼ teaspoon salt
  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 ¼-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.
Recipe adapted from information provided by The Beef Checkoff Program.