Spicy Beef Wraps are a delicious, healthy lunch option that is very easy-to-make. These Spicy Beef Wraps make a hearty dinner for your family or a tasty lunch for work. Children love these beef wraps and are easy to pack for a picnic lunch.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
- 1 pound beef top sirloin, 3/4 thick*
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 6 flour tortillas (low-fat), 6 to 8 inches in diameter**
- 1 cup sour cream (fat-free)
- 1 tablespoon horseradish, prepared
- 6 cups lettuce, shredded
- 1/2 large red onion, chopped***
- 1 large tomato, chopped***
Preheat broiler in oven and set rack about 3 to 4 inches below heating elements.
Cut all visible fat from sirloin steak. In a small bowl, combine chili powder, oregano, and cumin. Rub the spice mixture over both sides of the beef and let stand for 15 minutes at room temperature.
Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer.
When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/8-inch slices.
Warm tortillas according to package directions.
In a small bowl, combine the sour cream and horseradish. Spread 3 tablespoons of the sour cream mixture over the top of each tortilla. Top each tortilla with 1 cup of lettuce; sprinkle with chopped red onion and tomatoes. Divide beef into equal portions and top each tortilla with beef.
Fold one end of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping and serve.
Rare - 120 F.
Medium Rare - 125 F.
Medium - 130 F.
* You can substitute cooked and shredded chicken.
*** You can substitute chopped fresh or roasted red, green, yellow, or orange bell peppers.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.