Steak and Potato Wraps – USPB
School is ending and summer vacation is drawing near, so here’s one for the kids! Microwave the potatoes for speedier cooking, and toss in steak from last night’s dinner. It’s an easy-to-assemble dish and 100% scrumptious, making it a lunchbox favorite or dinnertime treat.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 1 lb. (3 medium) potatoes, cut into 1/2-inch cubes
- 12 oz. flank steak
- 2 Tbsp. vegetable oil, divided
- 1/4 cup Worcestershire sauce*
- 1 cup (4 oz.) shredded, reduced-fat sharp Cheddar cheese*
- 2/3 cup thinly sliced green onions
- 1/8 tsp. salt (optional)
- 1/8 tsp pepper (optional)
- 8 (10-inch) flour tortillas, heated*
- Steak sauce (optional)*
Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 minutes or until just tender; set aside.
Cut steak lengthwise into thirds, then crosswise into 1/4-inch thick slices. Heat 1 tablespoon oil in large nonstick skillet over medium-heat until hot. Add 1/2 steak; cook and stir 2 minutes or until steak loses pink color.
Using slotted spoon, remove to large bowl; repeat with remaining oil and steak. Add Worcestershire sauce; toss to combine.
Add potatoes to skillet; cook and stir until most liquid is absorbed. Add steak, cheese and onions; mix lightly just until cheese melts. Season with salt and pepper, if desired. 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; fold top edge over to enclose filling. Serve with steak sauce, if desired. Note: Microwave cooking time is based on a 700-watt microwave. Adjust time to your own oven.