Beef Taco Wrap

Main Ingredient: Black Canyon® Angus Beef Sirloin Tip Steaks
Servings: 4



1 Pound Black Canyon® Angus Beef Sirloin Tip Steaks, cut 1/4 to 1/8 inch thick
1/2 Cup soft cream cheese
1 Package (about 1 to 1-1/4 ounces) taco seasoning mix
1/2 Cup water
4 Medium flour tortillas (about 10-inch diameter)
1/2 Cup prepared salsa
Lettuce, tomatoes, sliced ripe olives


  1. Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl; cover and refrigerate.
  1. Stack steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  1. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
  1. Spread 2 tablespoons cream cheese mixture and 2 tablespoons salsa evenly over each tortilla leaving 1-inch border around edge. Top evenly with 1/4 of beef and toppings, as desired. Roll up tightly. Cut in half before serving.

Nutritional Information

Nutrition information per serving: 509 Calories; 22 g Total Fat (10 g Saturated Fat; 5 g Monounsaturated Fat); 105 mg Cholesterol; 1513 mg Sodium; 44 g Total Carbohydrate; 2.8 g Dietary Fiber; 32 g Protein; 4.4 mg Iron; 6.8 mg Niacin; 0.4 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 42.4 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.