Ingredients

• 12 oz grilled beef steak, cut into slices
• 3 cups fresh baby spinach
• ½ large red bell pepper, cut into thin strips
• 4 medium whole wheat tortillas (8 to 10-inch diameter)
• Chimichurri Sauce
• 1 cup fresh parsley leaves
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• ¼ tsp salt

Directions

1. Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2. Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Recipe and photo courtesy of the Beef Checkoff and BeefItsWhatsForDinner.com