The key to wraps is to avoid overstuffing, and to use fresh tortillas. This recipe also works with rice-based eggroll or springroll wrappers; just double up to keep the wraps from splitting. This is a perfect use for last night’s steak leftovers.
There’s a little bit of mayo on this sandwich, so double wrap it with aluminum foil (which helps keep cold food cool) and a piece of parchment or newspaper, and transport it in an insulated lunchbox. If mayo’s a no-go in your household, substitute butter or yogurt.
Likewise, if peanuts are forbidden, use almonds, cashews or macadamia nuts.
Recipe by Tucker Shaw. Makes 1 sandwich.
Ingredients
1 tablespoon mayonnaise
Squeeze fresh lime juice
1 soft flour tortilla
A few slices steak, cooked to preferred doneness, and sliced thinly against the grain
1 green onion, sliced
1/2 small carrot, sliced
A few stems cilantro
A few peanuts, chopped
Directions
In a small bowl, combine mayonnaise with lime juice.
Lightly spread tortilla with mayonnaise mixture. Lay out a few slices of steak. Sprinkle green onion, carrot, cilantro and peanuts over steak. Carefully roll tortilla and wrap.
