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Steak and Bleu Cheese Wrap
Recipe from The Sonoma Diet (Meredith Books, 2005) by Connie Guttersen
Ingredients
3 ounces leftover grilled Marinated Flank Steak (see recipe, page 169), thinly sliced
1 cup shredded romaine or whole fresh baby spinach leaves
1/4 cup bottled roasted red bell peppers, drained and cut into thin strips
1 tablespoon crumbled bleu cheese
1 8-inch whole-wheat flour tortilla
Directions
Arrange sliced beef, romaine, roasted bell pepper strips and blue cheese on top of the tortilla. Roll up (tortilla will be very full).
Suggestions
Nutrition Facts per serving: 390 calories, 19g total fat (6g sat. fat), 46mg cholesterol, 775mg sodium, 21g carbohydrates, 13g fiber, 33g protein