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TYLER, Texas (KLTV) – An easy chimichurri sauce adds big flavor to wraps made with steak, spinach and red bell pepper.
12 ounces grilled beef steak, cut into slices3 cups fresh baby spinach1/2 large red bell pepper, cut into thin strips4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri sauce:
1 cup fresh parsley leaves2 cloves garlic3 tablespoons olive oil1 tablespoon red wine vinegar1/4 teaspoon saltPlace parsley and garlic in food processor or blender container. Cover; 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
For more delicious recipes from Texas Beef Council, click here.
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