Steak Wraps

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Steak Wraps
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein16.44 g(17 %)
Fat11.63 g(10 %)
Carbohydrates23.91 g(16 %)
Sugar added0 g(0 %)
Roughage1.28 g(4 %)
Vitamin A38.44 mg(4,805 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.19 mg(17 %)
Niacin7.13 mg(59 %)
Vitamin B₆0.32 mg(23 %)
Folate39.31 μg(13 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂1.43 μg(48 %)
Vitamin C7.18 mg(8 %)
Potassium285.93 mg(7 %)
Calcium74.79 mg(7 %)
Magnesium27.02 mg(9 %)
Iron2.57 mg(17 %)
Zinc3.39 mg(42 %)
Saturated fatty acids4.01 g
Cholesterol47.42 mg
Author of this recipe:

Ingredients

for
8
Ingredients
12 ounces
2 tablespoons
good-quality olive oil (divided)
1 tablespoon
1 clove
garlic (peeled and finely minced)
½ teaspoon
½ teaspoon
½ teaspoon
salt (to taste)
freshly ground Black pepper (to taste)
8
Flour tortillas (8 inch/20 cm)
1 ½ cups
frozen, sweet Corn kernel (thawed)
fresh Cilantro (chopped)
½ cup
2
fresh Limes (quartered)

Preparation steps

1.
Rinse steak under cold running water and pat completely dry with paper towels. Slice steak into thin strips.
2.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, crushed red pepper flakes, salt and black pepper. Add beef strips and stir to coat, set aside.
3.
Preheat oven to 350ºF / 180ºC. Wrap tortillas in foil and heat in preheated oven for 5 to 10 minutes or until heated through.
4.
In large non-stick skillet over medium-high heat, heat remaining tablespoons of olive oil. Add beef to skillet, cook, stirring for 3 to 4 minutes or until almost cooked through.
5.
Add thawed corn to the skillet; stir and cook until heated through, about 1 minute.
6.
To serve, sprinkle chopped cilantro over warmed tortilla, spoon a portion of the beef mixture down the center of each tortilla, top with a generous dollop of sour cream, fold bottom of tortilla up over filling. Garnish with cut limes.