I couldn’t decide what to plan for dinner for this week, but then I came across a whole wheat chia and quinoa tortilla and knew I had to incorporate them.
I thought an Asian steak wrap would be the perfect way to go because Asian dishes typically include a lot of veggies. I also liked the idea of eating bok choy this week because it has a good texture. You can replace the bok choy with whatever kind of side you want. Rice would be a great side dish for this wrap.
- Teriyaki Marinade
- Whole Wheat Tortilla Wraps(use your favorite kind)
- Green bell pepper
- Pickled Carrots
- Bok Choy(use whatever side you want)
Wraps are super easy and typically super healthy as long as you load up on the veggies and don’t add too many high calorie sauces. I started by marinading the steak the night before in the teriyaki marinade. I grilled the piece of steak whole and started working on the other components while it was cooking. I chopped the bok choy and sauteed it with garlic, olive oil, onion powder, salt, and red pepper flakes. Sautee until the white parts are tender.
While the bok choy is cooking, heat up a pan to warm the tortilla on both sides.
At this point my steak was finished so I set it aside to let it rest. Next, I assembled everything. I placed the sliced green peppers down first since they were the least wet ingredient. Next I placed the steak on and then placed the pickled carrots on top.
I made my own pickled carrots by placing the shredded carrots in a mason jar(use your preferred shape of carrot). Next I filled about 1/4-1/3 of the jar with your choice of vinegar(I used apple cider vinegar). Fill almost the rest of the jar with water, leaving room for honey, sesame oil(optional), and salt and pepper. Shake to combine and place the jar(without the lid) in the microwave for 2-3 minutes. Let cool and place in the fridge.
Once all the ingredients are on the wrap, roll up the tortilla and place the bok choy(or whatever side you choose) on the plate.