[amandads]

This recipe serves: 4




For the grilled steak:
2 top sirloin steaks, about 8 ounces each
salt to taste
freshly ground black pepper

For the wraps:
1/2 cup fat-free, whipped cream cheese
2 tablespoons chopped, sweet onion
2 tablespoons freshly chopped rosemary
1 teaspoon olive oil
4 button mushrooms, sliced
4 large flour tortillas
4 large lettuce leaves (green leaf, bibb or romaine), shredded



For the grilled steak:
1. Preheat the grill to high.
2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias.
For the wraps:
3. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary.
4. Heat the olive oil in a non-stick skillet to a medium high heat. Cook the mushrooms until golden brown, about 3-4 minutes.
5. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce and mushrooms among the tortillas, top with a few slices of of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom.
6. Slice the wraps on the diagonal and serve.

Serving Size: 1 wrap

Number of Servings: 4
Per Serving
Calories
416
Carbohydrate
44 g
Fat
11 g
Fiber
3 g
Protein
35 g
Saturated Fat
4 g
Sodium
578 mg


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