School lunch

Steak and Monterey Jack Wraps

Packed with flavour, these wraps are crowd-pleasers!


  • measuring cup and spoons
  • cutting board and knife
  • large skillet


  • 1 Tbsp (15 mL) unsalted butter
  • 12 oz (360 g) steak, seasoned with steak spices
  • 1/2 cup (125 mL) onion, sliced
  • 1-1/2 cup (375 mL) mushrooms, sliced
  • 4 large whole wheat tortillas
  • 3–5 Tbsp BBQ sauce or HP sauce
  • 4 oz (120 g) Monterey Jack cheese, sliced
  • 8 slices of tomato
  • 4 leaves of lettuce


  1. In a large skillet, heat half the butter over high heat and cook the steak, 3 to 4 minutes on each side or until desired doneness. Remove from skillet and reserve.
  2. In the same skillet, add remaining butter and cook onion and mushrooms for 2 minutes.
  3. Place the tortillas on a work surface and position a lettuce leaf on each tortilla.
  4. Cut the steak into strips and divide evenly among 4 tortillas.
  5. Divide the rest of the ingredients (including the sauce) among tortillas and roll up. Cut in half  and wrap for your lunchbox. Can be eaten hot or cold.