Chimichurri Steak Wraps


Chimichurri Sauce

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
Steak Wraps
4 medium whole wheat tortillas (8 to 10-inch diameter)
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
12 ounces grilled beef steak, cut into slices
Chimichurri Steak Wraps
Chimichurri Steak Wraps

Place parsley and garlic in food processor or blender container. Cover using  smallware lid  product; process until finely chopped. Add oil, vinegar and salt; process just until blended.

Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired. Serve them on food cone stands for chic look.

Rising Sun, Acrylic Cone Stand
Rising Sun, Acrylic Cone Stand

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