Serves 2
[.feature]4[.feature] southwest egglife® wraps
[.feature]1[.feature] lb grass-fed flat iron steak (may also use flank or strip steak), room temperature
[.feature]½[.feature] cup guacamole
[.feature]1[.feature] cup chimichurri sauce (store bought or homemade recipe below)
[.feature]6[.feature] grape tomatoes, chopped
[.feature]⅓[.feature] cup cotija cheese
lime wedges for serving
Set the grill to high heat.
Have your meat at room temperature and season with salt and pepper.
Place on grill and cook for 4 minutes per side.
Let meat rest while preparing the wraps.
Heat up a skillet over medium heat.
Spray the skillet with spray oil (I use avocado oil).
Place one wrap on the skillet and cook for 30-45 seconds.
While it’s cooking, spray the topside of the wrap.
Flip the wrap and cook for another 30-45 seconds.
Remove from heat to a cutting board and continue with three more wraps.
Divide up the steak into four equal servings and place on the wraps.
Place a dollop of guacamole first, then the chimichurri sauce.
Top off with chopped tomatoes and cotija cheese. Serve with lime wedges.
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