Save to Pinterest Pepper Steak Wraps with Roasted Vegetables are my solution for busy nights when I crave a dinner that is filling yet light enough for any season. These wraps bring together hearty steak, colorful vegetables, and a creamy layer in a handheld meal that feels special but takes less than an hour.
I first made these wraps as a make-ahead option for a weekend picnic and they were an instant hit because they stay fresh and satisfying even after a few hours in the fridge. My family now requests them every time we have red peppers on hand.
Ingredients
- Flank steak or sirloin: thinly sliced for tender results and rich beef flavor choose a well-marbled piece for best taste
- Olive oil: for searing the steak and tossing with vegetables a good quality oil gives a more robust roasting flavor
- Freshly ground black pepper: brings a bold kick prep just before using for aromatics
- Sea salt: enhances all the natural flavors try to use flaky or coarse varieties
- Smoked paprika: adds a gentle depth and mild smokiness opt for Spanish smoked paprika if possible
- Red and yellow bell peppers: they add sweetness and color look for firm glossy skins
- Red onion: for a touch of sharpness and a hint of sweetness after roasting select one that feels heavy and has no soft spots
- Zucchini: brings creaminess and absorbs flavors well small to medium sizes are less watery
- Dried oregano: a little earthiness and Mediterranean notes fresh can be used if you have it
- Flour tortillas: soft and pliable larger sizes work best for wrapping without tearing check for freshness by gently pressing the package
- Baby spinach: layer for crunch and nutrients vibrant green leaves without wilt spots are ideal
- Hummus or garlic aioli: creamy richness keeps the wrap moist choose your favorite flavor profile and check ingredients for allergies
Instructions
- Prep the Vegetables:
- Slice all your vegetables evenly to ensure they roast at the same rate. Place bell peppers, red onion, and zucchini in a large bowl. Drizzle in olive oil and sprinkle with dried oregano, salt, and pepper. Toss thoroughly so each piece is well coated before spreading everything onto your baking sheet in a single layer so vegetables caramelize instead of steaming.
- Roast to Perfection:
- Roast at a hot 220C oven for 20 to 25 minutes. At the halfway mark use a spatula to gently flip and stir the veggies so they brown on all edges. When done the vegetables should be glossy and caramelized around the tips.
- Sear the Steak:
- While the vegetables bake heat a skillet over medium-high and add olive oil. Toss your steak strips with black pepper, salt, and smoked paprika until evenly coated. Lay strips into the hot pan in a single layer and sear for about 2 to 3 minutes per side. Look for a deep brown crust and just-cooked through interior so the steak stays juicy. Once finished transfer to a plate and wait at least two minutes before slicing to lock in juices.
- Warm the Tortillas:
- Heat each tortilla briefly either in a dry skillet or microwave until it feels soft and flexible. This prevents cracking when rolling up your wraps. Cover with a clean towel until ready to assemble.
- Spread and Layer:
- Lay a warm tortilla flat and spread your choice of hummus or garlic aioli across the surface. Start with a base of fresh spinach. Next top with a portion of roasted vegetables followed by sliced steak strips near the middle to make rolling easier.
- Roll and Serve:
- Tuck in the sides and roll the wrap up tightly starting from the bottom. Slice in half for easier eating if you like and enjoy straight away while everything is warm and vibrant.
Save to Pinterest Red bell peppers are my favorite part because of their natural sweetness and vibrant color they bring to each bite. One time my kids helped roast the peppers and decided they liked vegetables after tasting them caramelized in the oven.
Storage Tips
Wrap any leftovers in parchment and store in an airtight container for up to two days in the fridge. For best texture keep the steak and roasted vegetables separate from the tortillas and spinach then assemble fresh before eating. If wrapping for lunches, place greens between the hummus and roasted veggies to prevent sogginess.
Ingredient Substitutions
You can swap in grilled chicken strips or use hearty roasted portobello mushrooms for a vegetarian version. For extra flavor, try adding crumbled feta cheese or drizzle with balsamic glaze just before serving. Skip the aioli for a lighter option and use a dairy-free yogurt spread if needed.
Serving Suggestions
Serve the wraps with a crisp green salad tossed in lemon vinaigrette for extra freshness. Pair with a handful of sweet potato fries or roasted potatoes for a comfort food spin. A chilled light red wine like Pinot Noir really complements the smoky flavors of the steak.
Cultural Context
Pepper steak wraps bring together American wrap culture with Mediterranean flavors thanks to roasted peppers and creamy hummus. This cross-cuisine approach makes it a friendly crowd-pleaser at potlucks and family gatherings.
Seasonal Adaptations
Roast any firm seasonal vegetables you like Friends have raved about this wrap after our annual hiking trip because it stays tasty even when enjoyed at the top of a mountain. These wraps have even made picky eaters enthusiastic about roasted veggies once they get a taste of the caramelized onions and smoky steak. For make-ahead lunches, freeze individual packets of the steak and vegetables. When ready, thaw overnight and reheat in the skillet before assembling your wrap with fresh tortillas and greens. Whip up these wraps for a lunch you'll crave again and again. They're as satisfying cold as they are just-made—perfect for every season. Yes, sirloin or skirt steak works well. For a lighter option, try cooked chicken or mushrooms. Greek yogurt, tzatziki, or a creamy cheese spread are excellent alternatives for added flavor. Omit the steak and use roasted portobello mushrooms or extra vegetables for a meat-free version. Bell peppers, onions, and zucchini roast well, but you can add eggplant, carrots, or mushrooms too. Yes, both the steak and vegetables can be cooked in advance and assembled when ready to serve. They're best enjoyed fresh, but you can freeze the cooked steak and veggies separately for later use.Success Stories
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