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Greek Salad Wrap
These wraps make a tasty and quick lunch or dinner. Use chicken, turkey, lamb or pork in place of beef, if you'd like.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1/4 cup olive oil
3 tbsp lemon juice
1 garlic clove, crushed
1/4 tsp EACH crushed dried rosemary and oregano
1/8 tsp EACH salt and pepper
1 lb beef marinating steak (e.g. Inside Round, Sirloin Tip or Flank), ¾ inch thick
4 large flour tortillas
Thick yogurt or light sour cream, crumbled feta cheese and/or sliced Kalamata olivesMethod/Steps
1. Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.
2. Grill or pan-fry steak over medium-high heat for 3 to 5 minutes per side for medium-rare to medium. Slice thinly across the grain.
3. Mound slices in centre of each tortilla. Garnish with yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.
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