Five-Spice Steak Wraps

These wraps unite Asian and Mexican cuisine into one freshly fused dish. Using yogurt in place of sour cream keeps it light and healthy.

Five-Spice Steak Wraps + enlarge image
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5 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Five-Spice Steak Wraps

Ingredients
12
ounces boneless beef round steak
2
cups packaged shredded cabbage with carrot (coleslaw mix)
1/4
cup red and/or green sweet pepper cut into thin bite-size strips
1/4
cup julienned carrot
1/4
cup snipped fresh chives
2
tablespoons rice vinegar
1/2
teaspoon toasted sesame oil
1/2
teaspoon five-spice powder
1/4
teaspoon salt
 
Nonstick cooking spray
1/4
cup plain low-fat yogurt or light dairy sour cream
4
8 inches flour tortillas

Directions

  1. If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.
  2. Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown.
  3. To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks. Makes 4 wraps.

Nutrition Facts

(Five-Spice Steak Wraps)
    Per serving:
  • 237 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 51 mg chol.,
  • 329 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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