Baseball And Dinner…That’s A Wrap

steakwraps

On Monday I mentioned that it was baseball season in my house which means that on most night’s we eat drive through or at 8pm. Neither of these situations is ideal but my least favorite it coming home after a practice or a game and making dinner…right before bed! So this year I’ve vowed to KISS my baseball night meals by packing healthy and delicious wraps for dinner. 

My first stop was at Recipe4Living where I looked for wraps and sandwiches. The selection was overwhelming but I wanted to stick with something that travelled well and wasn’t a mess to eat. That left out anything with an abundance of mayo or things that required ingredients the kids didn’t know or like. Out too were tuna salad, egg salad and chicken salad as they are much to messy to eat.

My favorite sandwich meat is roast beef, so I decided to make Gingery Asian Steak Wraps.  Added by one of my co-workers, these Asian steak wraps are a perfect example of a “use those leftovers” philosophy. Originally, the steak in this Asian wrap came from another night’s dinner. This dish is perfect for a quick lunches or dinner. The basic recipe works just as well with leftover chicken, pork or salmon.

Ingredients

12 oz. top sirloin steak
½ C. low fat Asian dressing, I prefer Newman’s Own Organic Low Fat Asian dressing
½ medium cabbage, thinly shredded
4 large scallions, thinly sliced
½ C. carrots, thinly sliced
1 C. broccoli florets, finely chopped
1 clove garlic, minced
1 Tbs. ginger, minced
2 Tbs. rice vinegar
½ Tbs. garlic oil
1 tsp. sesame oil
1 tsp. honey
1 pinch red pepper
4 large whole-wheat tortillas

Directions

Combine Asian dressing and steak in a large Ziploc bag. Marinade for 4 hours or overnight.

To make slaw dressing, combine 1/2 tablespoon garlic oil, sesame oil, rice vinegar, honey, garlic, ginger and red pepper in a small bowl.  Combine cabbage, scallions, carrots, and broccoli in a large bowl, and toss with slaw dressing. Set aside for 30 minutes.

Remove steak from the marinade, and grill over medium heat. Depending on how hot your grill is, how thick your steaks are, and how well you like them cooked, this could take approximately 4 – 8 minutes per side. Remove the steak from the grill and allow steak to rest for 5 minutes. Thinly slice steak. Top tortillas with Asian slaw and steak slices.

Yield: 4 main dish servings.

Packed in a small cooler with chips, drinks and fresh fruits and vegetables I can now say with absolute certainty that our meals will not only be healthier but less expensive this year. And I am now looking forward to baseball season with a certain sense of adventure and fun.

More like this:
Mrs. Dash Greek Wraps
Low Fat Asian Beef and Broccoli Lettuce Wraps
Asian Turkey Wraps

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