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Easy
Chunk Steak

Beef Wrap

These easy plant-based beef tortilla wraps featuring Chunk Steak are about to become your go-to favorite. They offer a quick and easy dinner solution, make packing school and work lunches effortless, and present a show-stopping platter for parties and potlucks.

Beef Wrap

Servings

4
Servings

Prep

20 mins

Cooking

15 mins

Product

Chunk Steak

Method

Pan-seared
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INGREDIENTS

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For the Wrap:

  • 4 10-inch flour wraps
  • 4 Chunk Steaks (4oz)
  • 2 Tbsp neutral frying oil
  • 2 ripe avocados, peeled, halved, and sliced into ½-inch cubes
  • 4 large ripe tomatoes, diced
  • 1 head romaine lettuce, washed and dried
  • 1 red onion, cut into ¼-inch rings
  • ½ lb grated cheddar cheese (or plant-based alternative)
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper

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For the Ranch Dressing: *

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup buttermilk
  • 3 Tbsp finely chopped parsley
  • 1 ½ Tbsp finely chopped dill
  • ½ tsp apple cider vinegar
  • ½ tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp sea salt
  • ½ tsp freshly ground black pepper

* optional, can substitute with a classic Dijon mustard and balsamic vinaigrette to make plant-based.

Instructions:

1. Make the Ranch Dressing

Combine all the dressing ingredients in a bowl and whisk until smooth. Keep refrigerated until ready to use.

2. Sear the Steaks

Heat a pan on medium-high heat for about 2 minutes. Add 2 tablespoons of neutral oil and place the steaks in the pan. Sear one side for about 2-2 ½ minutes, lightly moving the pan from time to time until deep brown. Flip the steaks and cook for an additional 2 minutes or until nicely browned. Remove from the heat and set aside.

3. Slice the Steak

Once the steaks have rested for a few minutes, slice them into ¼-inch thick slices.

4. Assemble the Wraps

Lay a flour wrap flat on a cutting board. Start by layering the romaine lettuce, avocado slices, steak slices, onion rings, and cheddar cheese. Drizzle with about 3 tablespoons of ranch dressing, keeping a small border around the edges to prevent spillage.

5. Fold the Wraps

Fold the sides of the wrap inward towards the center over the filling. Then, fold the bottom of the wrap up over the filling and the sides you just folded. Holding the folded bottom and sides in place, roll the wrap tightly from the bottom to the top. Ensure that the wrap stays secure and the filling doesn’t spill out. Cut in half diagonally and serve.