Steak and Strawberry Spinach Salad Wraps

Chimichurri marinated flank steak is grilled, sliced, and wrapped up with some delicious greens, sweet strawberries, and tangy cheese for an excellent lunch or dinner wrap.
Photography By Sandy DiGiovanni | April 01, 2014


Toss the spinach and greens in about ½ cup of the poppy seed dressing and set aside. Spread cream cheese thinly over 1/3 of each tortilla. Layer the following ingredients on the tortilla: 1 leaf of lettuce, 3-4 strips of warm grilled steak, ½ tablespoon of bleu cheese, a thin layer of sliced strawberries, ½ cup of mixed greens, and 1 teaspoon of the pecans. Fold the tortilla over the filling. Fold the ends toward the middle, and continue rolling the tortilla. Press the edge with the cream cheese to seal.

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  • Chimichurri marinade*
  • 2 - 1½ lb. to 1 3/4 lb. beef flank steaks
  • 1 lb. baby spinach leaves, rinsed
  • ½ lb. baby arugula and/or microgreens
  • 1 basket fresh strawberries, rinsed and sliced
  • 8 large leaves green leaf lettuce
  • 8 oz. bleu cheese crumbles
  • Poppy seed dressing
  • 8 oz. pecan pieces, toasted
  • 8 tsp. cream cheese
  • 8 large flour tortillas
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