Pepper Steak Wraps Roasted Vegetables (Print Version)

Peppered steak meets roasted veggies and creamy spread all wrapped up in a soft tortilla for a tasty main.

# What You’ll Need:

→ For the Steak

01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon freshly ground black pepper
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon smoked paprika

→ For the Roasted Vegetables

06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 medium red onion, sliced
09 - 1 medium zucchini, sliced
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For Assembly

14 - 4 large flour tortillas
15 - 3.5 oz baby spinach leaves
16 - 4 tablespoons hummus or garlic aioli (optional)

# How to Make It:

01 - Preheat the oven to 428°F.
02 - Combine sliced red bell pepper, yellow bell pepper, red onion, and zucchini in a mixing bowl. Toss with olive oil, dried oregano, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
03 - While vegetables are roasting, heat olive oil in a large skillet over medium-high heat. Season the sliced steak with freshly ground black pepper, sea salt, and smoked paprika. Sear the steak for 2 to 3 minutes per side or until just cooked through. Remove from heat and allow to rest for 2 minutes.
04 - Heat the flour tortillas in a dry pan or microwave for 10 to 20 seconds until pliable.
05 - Spread 1 tablespoon of hummus or garlic aioli on each tortilla. Lay a portion of baby spinach over the spread, followed by roasted vegetables and seared steak strips.
06 - Roll each tortilla tightly around the fillings. Slice in half if desired, and serve immediately.

# Additional Tips::

01 -
  • Uses ingredients you likely already have in your kitchen
  • Quick enough for weeknights but flavorful enough for a Saturday night treat
  • Balanced with protein, fiber, and rich veggies all in one bite
  • Flexible for all diets so you can swap proteins or sauces without any fuss
02 -
  • High in protein with plenty of vitamins thanks to spinach and roasted vegetables
  • Easily made gluten-free using your favorite wraps
  • Delicious hot off the skillet or cold from the fridge
03 -
  • Always let your steak rest after searing to keep it juicy
  • Roast your veggies with plenty of space between pieces for proper caramelization
  • Toast the tortillas briefly on a flame or dry skillet to give a hint of smokiness

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