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Nutrition Facts
Serving Size 264 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 670 mg 28%
Total Carbohydrate 26 g 9%
Dietary Fiber 6 g 24%
Sugars 1 g
Protein 30 g
Vitamin A 60% Iron 20%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chimichurri Steak Wraps

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1/2 bunch parsley, chopped
1/2 bunch cilantro, chopped
2 garlic
1 Tsp red chili flakes
1 Tsp cumin
2 Tbsp olive oil
1 Tbsp red wine vinegar
12 Oz flank steak (or steak of choice)
4 10 inch whole wheat tortillas
2 cup(s) baby spinach
1 jar (12 oz.) H-E-B Fire Roasted Red Peppers
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Preheat grill to medium-high.
Place parsley, cilantro, garlic, red chili flakes, cumin, olive oil, and vinegar in a blender and pulse until smooth. If desired, season with salt and pepper to taste.
Spread a small amount of chimichurri sauce on both sides of raw steak, and grill 5-7 minutes per side.
Remove steak from grill and let it rest 10 minutes before cutting into ½-inch thick slices.
Spread each tortilla with chimichurri sauce. Top with spinach, roasted peppers and sliced beef.
Roll tortilla up from bottom over filling, folding in the right and left edges.
Secure with toothpicks, and cut in half.



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