Thai Beef Wraps
|4||Large DEMPSTER’S WholeGrains Ancient Grains Tortillas|
|500 g||Trimmed boneless grilling steak|
|1/4 cup||Thai sweet chili sauce, divided|
|1 cup||Each shredded lettuce and carrot|
|1 cup||Thinly sliced red bell pepper|
|1/2 cup||Thinly sliced green onion|
|1/4 cup||Each coarsely chopped cilantro and mint|
|0.5 cup||Chopped peanuts (optional)|
PREHEAT grill to high.
BRUSH steak with 1 tbsp (15 mL) of the chili sauce and allow to stand while chopping all the vegetables.
TOSS remaining sauce with lettuce, carrot, red bell pepper, green onion, cilantro and mint. SET ASIDE.
GRILL steak to desired doneness. SLICE thinly across the grain and DIVIDE between tortillas.
TOP with lettuce mixture and SPRINKLE with peanuts, if using. ROLL UP and SERVE.
1. SUBSTITUTE shrimp or chicken for the beef.
2. If you don't have a grill pan, SEAR the steak in a large non-stick skillet; cooking about 3 minutes per side or until desired doneness. LET REST for 5 minutes before slicing.
3. ADD 1 tbsp (15 mL) each of fish sauce and Thai basil for authentic flavour.
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