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These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste.

Source: EatingWell Magazine, June/July 2005


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

  • Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."


Make Ahead Tip: The steak mixture will keep, covered, in the refrigerator for up to 1 day.

To oil a grill rack:
Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

202 calories; protein 26.3g; carbohydrates 9.4g; dietary fiber 1.4g; sugars 5.3g; fat 6.5g; saturated fat 2.4g; cholesterol 70.3mg; vitamin a iu 1912.8IU; vitamin c 9.7mg; folate 59.5mcg; calcium 62.9mg; iron 3mg; magnesium 45.9mg; potassium 665.7mg; sodium 481.3mg; thiamin 0.1mg; added sugar 3g.

1 1/2 vegetable, 3 lean meat