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    Steak and Potato Wraps

    Source of Recipe


    List of Ingredients

    1 pound (3 medium) potatoes, cut into 1/2 inch cubes
    1 beef flank steak (about 12 ounces)
    1/4 cup Worcestershire sauce
    1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
    2/3 cup thinly sliced green onions
    salt and pepper
    8 medium flour tortillas, warmed
    Prepared steak sauce (optional)
    2 tablespoons vegetable oil, divided


    Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 minutes or until just tender; set aside. Meanwhile, cut steak lengthwise into thirds, then crosswise into 1/4-inch thick slices. In large nonstick skillet, heat 1 tablespoon of the oil over medium-heat until hot. Add 1/2 of the beef; cook and stir 2 to 3 minutes or until browned. Using slotted spoon, remove to large bowl; repeat with remaining oil and beef. Combine both batches of beef and Worcestershire sauce; toss to combine. Add potatoes to skillet; cook and stir until most of the liquid is absorbed. Add beef, cheese and onions; mix lightly until cheese just melts. Season with salt and pepper, as desired. To serve, spoon 1/2 cup potato mixture onto center of each tortilla. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges. Serve with steak sauce, if desired.

    Nutritional Information per serving: calories 610 Fat 18g cholesterol 35mg sodium 1040mg carbohydrates 7g fiber 5 g protein 37g.




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