- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 8 oz
- 1 blade steak
- 250 g
- 1/2 cup
- tomato salsa, divided
- 125 mL
- 1
- red onion, cut into thick rings
- 1
- jalapeño pepper, halved and seeded
- 1
- poblano pepper, halved and seeded
- 1
- yellow pepper, quartered and seeded
- 2 tbsp
- olive oil
- 30 mL
- 4
- large tortilla wraps
- 1
- avocado, peeled, pitted and mashed
- 1 cup
- canned refried or rinsed black beans, warmed, divided
- 250 mL
- 2 cups
- shredded iceberg lettuce
- 500 mL
Method
Step 1
In shallow dish, combine steak and ¼ cup (60 mL) salsa, turning to coat. Set aside. Meanwhile, in large bowl, combine onion, poblano, yellow and jalapeno peppers. Drizzle with oil and toss to coat.
Step 2
Place steak (discarding salsa used for marinade), onion and peppers on barbecue preheated to medium-high. Grill vegetables, turning often, until softened and lightly charred. Grill steak until internal temperature of 160°F (71°C) is reached, for medium doneness. Remove from grill and let steak rest.
Step 3
Transfer vegetables to chopping board. Coarsely chop, transfer to bowl and mix with reserved salsa. Thinly slice steak across the grain.
Step 4
Spread refried beans over one-half of each tortilla wrap and mashed avocado on other half. Also layer each tortilla, with vegetable mixture, beef and lettuce. Roll up to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 wrap):
- Calories:
- 520
- Fat:
- 25 g
- Saturated Fat:
- 5 g
- Carbs:
- 51 g
- Fibre:
- 7 g
- Sugar:
- 5 g
- Cholesterol:
- 45 mg
- Protein:
- 26 g
- Sodium:
- 800 mg
