Steak Wraps with Blue Cheese and Carmelized Onions
Over a year ago
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Ingredients
- 1 tsp. olive oil
- 5 cups thinly sliced onions (about 2)
- ¼ tsp. black pepper
- 1/8 tsp. salt
- ¼ cup chicken broth
- 2 tbsp. balsamic vinegar
- 1 tsp. sugar
- 6 oz. Blackened Grilled Flank Steak (see recipe)
- 1 cup cannellini beans drained
- 4 8-inch tortillas
- 4 cups chopped romaine lettuce
- 1 cup cooked rice
- ½ cup crumbled blue cheese
Accompaniment
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Method
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1. Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and salt; cook 5 minutes, stirring occasionally. Add broth; cook 5 minutes or until liquid evaporates. Stir in vinegar and sugar; cook 5 minutes. Add steak to the pan; cook 3 minutes or until thoroughly heated. Set steak mixture aside; keep warm.
2. Mash beans with a fork until smooth. Warm tortillas according to package directions. Spread ¼ cup beans over each tortilla, leaving a 1-in border. Top each tortilla with 1 cup lettuce, ¼ cup rice, and 2 tbsp. cheese. Divide steak mixture evenly among tortillas; roll up.
Recipe courtesy of Cooking Light July 2007.
Cal: 431; Fat: 9g (sat 3.9g, mono 3g, poly 0.9g); Protein: 26.3g; Carb: 60.3 g; Fiber: 7.5g; Chol: 31mg; Iron: 4mg; Sodium: 792mg; Calcium: 172mg.
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