Chimichurri Steak Wraps


  • 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


  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.

Test Kitchen Tips Turn steaks with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices.

Recipe and photo courtesy of the Beef Checkoff and

Nutrition Facts

Serving Size: 48 grams
Serves: 4
Amount Per Serving
Calories: 111
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 13mg 4%
Sodium: 112mg 5%
Total Carbohydrate: 7g 2%
Dietary Fiber: 1g 2%
Sugars: 1g 1%
Protein: 5g 11%