Packed with flavour, these wraps are crowd-pleasers!
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Equipment
measuring cup and spoons
cutting board and knife
large skillet
Ingredients
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
Directions
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.
In the same skillet, add remaining butter and cook onion and mushrooms for 2 minutes.
Place the tortillas on a work surface and position a lettuce leaf on each tortilla.
Cut the steak into strips and divide evenly among 4 tortillas.
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.
This classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour.