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Chimichurri Steak Wraps

  • prep time: 5 min
  • total time: 5 min
  • serves: 6 people
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Ingredients

  • 1/2 batch Big Batch Flank Steak with Creamy Chimichurri Sauce (click for recipe)
  • 1 avocado, pitted, peeled and sliced
  • 1 cup shredded lettuce
  • 1 large plum tomato, diced (about 1 cup)
  • 6 (10-inch) flour tortilla, warmed
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Ingredients

  • 1/2 batch Big Batch Flank Steak with Creamy Chimichurri Sauce (click for recipe)
  • 1 avocado, pitted, peeled and sliced
  • 1 cup shredded lettuce
  • 1 large plum tomato, diced (about 1 cup)
  • 6 (10-inch) flour tortilla, warmed
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Instructions
Step 1

Steak can be served cold or hot.  To serve hot, reheat the steak on a baking sheet in the oven at 400°F. for 10 minutes before slicing.

Step 2

Divide the sliced steak, sauce, avocado, lettuce and tomato among the tortillas.  Wrap the tortillas around the filling.  Serve with hot sauce on the side, if desired.

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Once you’ve prepared the recipe for Big Batch Flank Steak with Creamy Chimichurri Sauce, these Chimichurri Steak Wraps come together in no time.  Grilled slices of tender flank steak infused with a flavorful green herb marinade make the perfect filling for soft flour tortillas piled high with avocado, tomato, and shredded lettuce. And because you only need five ingredients and five minutes to make them, and can serve them either hot or cold, these Chimichurri Steak Wraps are the perfect make-ahead recipe for meal prepping or for a quick on-the-go lunch. Nothing beats steak on the grill—except enjoying it again the next day with this Chimichurri Steak Wraps recipe.

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Guided Cooking

Ingredients

  • 1/2 batch Big Batch Flank Steak with Creamy Chimichurri Sauce (click for recipe)
  • 1 avocado, pitted, peeled and sliced
  • 1 cup shredded lettuce
  • 1 large plum tomato, diced (about 1 cup)
  • 6 (10-inch) flour tortilla, warmed

Instructions

  • Step 1

    Steak can be served cold or hot.  To serve hot, reheat the steak on a baking sheet in the oven at 400°F. for 10 minutes before slicing.

  • Step 2

    Divide the sliced steak, sauce, avocado, lettuce and tomato among the tortillas.  Wrap the tortillas around the filling.  Serve with hot sauce on the side, if desired.

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