Filter
Reset
Sort ByRelevance
Herb Brooks
Mexican wraps with vegetables and grilled beef
Tortilla filled with steak, chipotle sauce, Mexican stir-fried vegetables, corn, wraps and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the grill pan over a high heat. Brush the steak with the chipotle sauce and grill 4 minutes. Turn halfway.
-
Place on a plate, cover with aluminum foil and let rest for 5 minutes.
-
In the meantime, heat the oil in a wok or frying pan and stir-fry the stir-fry vegetable for 5 minutes. Drain the corn kernels and add after 3 minutes.
-
Stir the rest of the chipotle sauce through the vegetables, warm briefly and remove the pan from the heat.
-
Meanwhile, heat the wraps according to the instructions on the package. Chop the coriander coarsely.
-
Cut the steak into thin slices. Divide the steak and vegetables over the wraps and sprinkle with coriander. Fold double and serve.
Blogs that might be interesting
-
30 minMain dishchicken fillets, curry powder, sunflower oil, root, sugar snaps, cucumber, lime, broth powder, bunch onions,steamed vegetables and chicken fillet with curry dressing
-
45 minMain dishdried lentils, onion, thyme, fresh herbs for fish, lamb's lettuce, extra virgin olive oil, balsamic vinegar, liquid honey, olive oil, smoked bacon cubes, leeks, cod fillets,cod with lentils and salad
-
20 minMain dishwinter carrot, butter, onion, garlic, curry powder, basmati rice, chicken boullion, chicken breast, soy sauce, cucumber,curry rice with chicken and cucumber
-
15 minMain dishwhite quinoa, water, peanut oil, fresh salmon fillet, soy sauce, baby cream lettuce, fresh ginger, peanut oil, Chinese wok vegetable coal and sugarsnaps, ginger syrup, sesame oil,quick quinoa salad with salmon in soy sauce
Nutrition
530Calories
Sodium32% DV760mg
Fat20% DV13g
Protein64% DV32g
Carbs22% DV65g
Fiber44% DV11g
Loved it