
Colorful Beef Wraps
Total Time
Prep/Total Time: 30 min.
Yield
6 servings
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. —Robyn Cavallaro of Easton, Pennsylvania
Ingredients
- 1 beef top sirloin steak (1 pound), cut into thin strips
- 1/4 teaspoon pepper
- 3 tablespoons reduced-sodium soy sauce, divided
- 3 teaspoons olive oil, divided
- 1 medium red onion, cut into wedges
- 3 garlic cloves, minced
- 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
- 1/4 cup dry red wine or reduced-sodium beef broth
- 6 tablespoons fat-free ranch salad dressing
- 6 flour tortillas (8 inches)
- 1-1/2 cups torn iceberg lettuce
- 1 medium tomato, chopped
- 1/4 cup chopped green onions
Directions
- In a large nonstick skillet, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm.
- Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through.
- Spread ranch dressing over 1 side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Nutrition Facts
1 wrap: 325 calories, 9g fat (2g saturated fat), 43mg cholesterol, 830mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. —Robyn Cavallaro of Easton, Pennsylvania
Recipe Creator
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