Steak Caesar Wraps

Soft tortillas filled to the brim with juicy seared steak, crisp Romaine lettuce, herby/crunchy croutons, parmesan cheese, and creamy Caesar dressing.

Course Main Course, Salad, Snack

Cuisine American

Diet Gluten Free

Keyword caesar salad, lunch ideas, sandwich wrap, steak, tortilla wraps

Prep Time 15

Cook Time 10

Resting Time 5

Total Time 30

Servings

Calories 420kcal

Author Robin Miller

Equipment

Ingredients

1 skirt steak about 1 1/4 pounds
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups chopped Romaine lettuce preferably the softer inner leaves
3-4 tablespoons Caesar dressing of choice
1/4 cup crumbled or crushed croutons coarse crumbs, I like using seasoned croutons, but choose whatever you prefer
4 large tortilla wraps burrito-size or flatbreads of choice
Shredded parmesan cheese as much as desired

Instructions

Season both sides of the skirt steak with salt and black pepper. Heat the oil in a large skillet or brush the oil on a large griddle and preheat to medium-high. Add the steak to the hot pan and cook until browned and crisp on both sides and still pink in the middle, about 2 to 4 minutes per side. Transfer the steak to a plate to rest for 5 minutes.
In a large bowl, combine the lettuce and Caesar dressing. Toss to coat. Fold in the croutons.
Arrange the tortilla wraps on a flat surface and top with the lettuce mixture. Slice the steak, across the grain, into thin strips. Place the steak on top of the lettuce and top with as much parmesan cheese as you desire. Roll up tightly and serve.

Nutrition