Spiced Steak Wrap

One day I went on a hunt for steak recipes. We don’t eat steaks very often and when we do, we grill them. I decided that I needed a steak recipe or two in my repertoire – one that I wouldn’t have to rely on the grill for. I found this one and I tried it. I tried to buy the 5-spice seasoning, but failed (I only looked at Wal-mart though) so instead I just used a steak grill seasoning.

  The end result was a delicious steak wrap!  A good find indeed!

 Here's the recipe:
Serves 4
Ingredients
12 oz beef round steak
2 c packaged shredded cabbage with carrot (coleslaw mix)
1/4 c red/green pepper cut into thin bite-size strips
1/4 c julienned carrot
1/4 c fresh chives
2 T red wine vinegar
1/2 t toasted sesame seeds
1/2 t EVOO (or use sesame oil in place of EVOO and seeds)
1/2 t five spice powder (I actually used grill seasoning since I couldn't find this)
1/4 t salt
1/4 c sour cream
4 8-in flour tortillas

Method
In a medium bowl combine  oil, seeds and vinegar.  Add coleslaw mix, peppers, carrot and chives.  Toss to combine.  Set aside.

Trim fat from steak.  Thinly slice steak across the grain into 1/4-inch thick strips.  Sprinkle steak with seasoning and salt.  Preheat skillet over medium-high heat.  Add steak strips.  Stir-fry for 3 to 4 minutes or until brown.

To assemble, spread 1 T of sour cream down the center of each tortilla.  Top with steak strips.  Spoon coleslaw mixture over steak.  Fold in sides of tortillas to make a wrap.

Buffalo Chicken Wrap

Buffalo chicken sandwiches were one of the first things I started cooking. I learned how to make the sauce from one of Rachael Ray’s cookbook. After the sauce, there isn’t much needed in order to make the sandwich. Well, after a recent visit to Cheddar’s, I decided to transform my buffalo chicken sandwich into a wrap. The wrap is definitely less messy and delicious and has taken the place of the sandwich.

Here’s the recipe:
For 2 wraps

Disclaimer: I never measure ingredients when I make this sauce, just eye ball it. Here are my best estimates as to what I use.
Sauce:
1 T butter
1 T flour
1.5 – 2 T hot sauce
Wrap:
8 oz cooked chicken, cubed
~1 cup of coleslaw or cabbage (I’ve been using the pre-made coleslaw mix – not the deli version)
¼ c + shredded cheese
about 6 dill pickle slices
Ranch dressing

For the sauce: melt butter in a small sauce pan over low heat. Add flour and whisk. Add hot sauce, allow sauce to thicken and heat through. If sauce is too thin, add flour. If too thick, add water. When sauce is ready, stir in cooked chicken to coat.

Warm up tortillas in microwave for about 20 seconds (this make the tortilla easier to roll and less likely to tear). Keep ingredients down the center of the tortilla. Top with cheese and coleslaw. Top with coated chicken and pickles. Drizzle Ranch on top.  Roll up tortilla. Slice in the middle.

Here’s the result (shown with Parm Potatoes and asparagus)!