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Steak Veggie Wraps

Total Time

Prep: 25 min. Cook: 15 min.


5 servings

Our taste panel simply raved about the fresh flavor of these healthy and delicious wraps from Jennifer Wilks! They’re a family favorite in Thornton, Colorado, writes Jennifer. “And they’re just as wonderful the second day.”


  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1-1/4 cups chopped yellow summer squash
  • 1 medium sweet red pepper, cut into strips
  • 3/4 cup julienned carrot
  • 1/2 cup sliced onion
  • 1 jalapeno pepper, chopped
  • 15 ounces beef top sirloin steak, cut into thin strips
  • 1/3 cup fat-free ranch salad dressing
  • 1/3 cup salsa
  • 2/3 cup shredded reduced-fat Mexican cheese blend
  • 1/3 cup minced fresh cilantro
  • 1 large tomato, chopped
  • 5 whole wheat tortillas (8 inches), warmed


  1. In a large bowl, combine the garlic, Italian seasoning, cumin and 1 tablespoon oil. Add the summer squash, red pepper, carrot, onion and jalapeno; toss to coat.
  2. Place in a single layer in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from the heat for 10-15 minutes or until tender and lightly browned, stirring once.
  3. Meanwhile, in a large skillet, saute steak in remaining oil for 4-6 minutes or until no longer pink.
  4. Combine the salad dressing and salsa. Sprinkle cheese, cilantro and tomato over each tortilla; drizzle with dressing mixture. Top with vegetables and steak. Roll up tightly.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 399 calories, 16g fat (4g saturated fat), 59mg cholesterol, 582mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 26g protein.

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