Chimichurri Steak Wrap

Chimichurri Steak Wrap


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


Place parsley and garlic in food processor or blender container.

Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.

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.

Source: Beef its Whats for Dinner