High-protein recipe: Chimichurri steak wraps

chimichurri steak wraps

Serving Size: 4 servings

Cooking Time:15 to 20 minutes

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

Instructions

An easy chimichurri sauce adds big flavor to wraps made with steak, spinach and red bell pepper.

  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.

NUTRITIONAL INFORMATION FOR CHIMICHURRI STEAK WRAPS

Nutrition information per serving: 340 calories; 16 g fat (3 g saturated fat; 9 g monounsaturated fat); 49 mg cholesterol; 410 mg sodium; 25 g carbohydrate; 3.7 g fiber; 30 g protein; 8.7 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 4.1 mg iron; 30.7 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Image/recipe courtesy of the Beef Checkoff and www.BeefItsWhatsForDinner.com
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