tzatziki-sauced greek steak wraps
In just 30 minutes you can have a Mediterranean meal using Top Sirloin Steak, Greek yogurt, flatbread, feta cheese and tomatoes.
- 1 1/2 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick
- Nonstick cooking spray
- 3 1/2 teaspoon Greek seasoning (salt-free or lightly salted), divided
- 1 cup regular or reduced-fat plain Greek yogurt
- 1 cup finely diced unpeeled English cucumber
- 1/3 cup chopped Kalamata olives
- 1 1/2 teaspoon minced fresh dill
- 6 soft whole-grain bread wraps, such as naan, pita or flatbread (about 7-inch diameter)
- 3/4 cup chopped grape or regular tomatoes
- 1/3 cup crumbled Feta cheese
- Cut beef steaks into 1/4-inch thick strips. Place beef in large bowl. Add 3 teaspoons Greek seasoning; toss to coat.
- For tzatziki sauce, combine remaining 1/2 teaspoon Greek seasoning with yogurt, cucumber, olives and dill in small bowl. Cover and refrigerate.
- Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
- Spread equal amounts tzatziki sauce over one side of bread wraps. Spoon beef strips down centers of wraps. Sprinkle with tomatoes and feta; roll sides of wraps over filling into cone shape. Wrap securely with parchment paper and napkin.
Nutrition information per serving: 301 calories; 15 g fat (7 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 402 mg sodium; 12 g carbohydrate; 1.3 g fiber; 28 g protein; 4.7 mg niacin; 0.6 mg vitamin B6; 4.4 mcg vitamin B12; 3.0 mg iron; 36.6 mcg selenium; 6.3 mg zinc; 87.8 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.