Chipotle Steak and Potato Wraps
Flank steak marinated in chipotle peppers, adobo sauce, garlic, and maple syrup, grilled, and thinly sliced. Wrapped tightly in flavored corn tortillas with hashbrown potatoes, julienne zucchini, squash, and carrots.
Serving size: 1 wrap
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Fill carton of hashbrowns to fill line with hot tap water (140° to 150° F). Let stand 20 minutes; drain. |
| Beef flank steak |
10 lb.
|
Place steak in steampans. Combine next 5 ingredients; set aside 2 cups. Pour remaining marinade over steaks. Turn steaks to coat both sides. Cover and refrigerate 2 to 24 hours. |
| Ketchup |
1 1/2 qt.
|
|
| Maple syrup |
1 cup
|
|
| Chipotles, canned in adobo sauce, pureed |
1/2 cup
|
|
| Garlic, finely chopped |
1 oz.
|
|
| White vinegar |
1/3 cup
|
|
| Corn tortillas, plain or vegetable flavored, 8- to 10-inch |
50
|
Warm tortillas by placing in steampan on heated steamtable. Cover and keep warm. |
| Vegetable oil |
1/2 cup
|
Heat the oil on griddle or in skillet. Add next 3 ingredients; season with salt and pepper to taste. Sauté for 5 to 8 minutes or until tender; keep warm on steamtable |
| Yellow crookneck squash, cut into thin strips |
2 lb.
|
|
| Zucchini, cut into thin strips |
1 1/2 lb.
|
|
| Carrot, cut into thin strips |
12 oz.
|
|
| Salt |
|
|
| Pepper |
|
|
|
|
Grill or broil steaks 4 to 6 inches from heat for 5 to 8 minutes for medium rare, let stand for 5 minutes before cutting thin slices against the grain. Return steak slices to steampan. Stir in reserved marinade. |
|
|
For each serving: place 1/3 cup hashbrowns on tortilla. Top with 2 ounces sliced steak and 1/4 cup mixed vegetables. Roll tortilla to close. Hold wraps in steamtable pan. |
|
|
Note: Chipotle chiles are very pungent and can cause irritation of the skin. Wash hands thoroughly after handling. |
|
|
Note: Any combination of grilled or sautéed vegetables may be used. |
Nutritional Information Per Serving
| Calories — 450 |
Protein — 28.152 g |
SatFat — 6.290 gm |
| Fat — 17.485 gm |
Carbs — 46.156 gm |
Fiber — 4.158 gm |
| Iron — 3.653 mg |
Sodium — 577 mg |
Potassium — 980 mg |
| Zinc — 4.944 mg |
Vitamin A — 268 IU |
Riboflavin — 0.293 mg |
| Niacin — 6.724 mg |
Calcium — 71.953 mg |
Cholesterol — 63.504 mg |
| Vitamin B6 — 0.849 mg |
Vitamin B12 — 2.767 ug |
Thiamine — 0.200 mg |
| Phosphorus — 323 mg |
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