STEAK FAJITA WRAPS RECIPES
FAJITA BURGER WRAPS RECIPE: HOW TO MAKE IT
This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. —Antonio Smith, Canal Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat oil over medium heat. Add burgers; cook 4 minutes on each side. Remove from pan. In same skillet, add onion and peppers; cook and stir 5-7 minutes or until lightly browned and tender., On the center of each tortilla, place 1/2 cup pepper mixture, 1 burger and 3 tablespoons cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square., Wipe skillet clean. Place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown and a thermometer inserted in beef reads 160°.
Nutrition Facts : Calories 533 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 1190mg sodium, CarbohydrateContent 45g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 34g protein.
MARINATED FLANK STEAK - ALLRECIPES
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories Flank Steak
Total Time 6 hours 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, CarbohydrateContent 3.4 g, CholesterolContent 27.2 mg, FatContent 22.5 g, FiberContent 0.2 g, ProteinContent 14.8 g, SaturatedFatContent 4.1 g, SodiumContent 934.9 mg, SugarContent 0.8 g
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From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
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Total Time 25 minutes
Calories 711 calories per serving
- Put a griddle pan on a high heat.
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- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
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This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
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Total Time 25 minutes
Calories 711 calories per serving
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
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- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
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- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
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