Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon minced garlic

  2. 1/4 teaspoon Italian seasoning

  3. 1/4 teaspoon ground cumin

  4. 2 tablespoons olive oil, divided

  5. 1-1/4 cups chopped yellow summer squash

  6. 1 medium sweet red pepper, cut into strips

  7. 3/4 cup julienned carrot

  8. 1/2 cup sliced onion

  9. 1 jalapeno pepper, chopped

  10. 15 ounces beef top sirloin steak, cut into thin strips

  11. 1/3 cup fat-free ranch salad dressing

  12. 1/3 cup salsa

  13. 2/3 cup shredded reduced-fat Mexican cheese blend

  14. 1/3 cup minced fresh cilantro

  15. 1 large tomato, chopped

  16. 5 whole wheat tortillas (8 inches), warmed

Instructions Jump to Ingredients ↑

  1. Steak Veggie Wraps Recipe photo by Taste of Home In a large bowl, combine the garlic, Italian seasoning, cumin and 1 tablespoon oil. Add the summer squash, red pepper, carrot, onion and jalapeno; toss to coat.

  2. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Broil 4-6 in. from the heat for 10-15 minutes or until tender and lightly browned, stirring once.

  3. Meanwhile, in a large skillet, saute steak in remaining oil for 4-6 minutes or until no longer pink.

  4. Combine the salad dressing and salsa. Sprinkle cheese, cilantro and tomato over each tortilla; drizzle with dressing mixture. Top with vegetables and steak. Roll up tightly. Yield: 5 servings.


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