Mexican Grilled Steak Wraps


  • 2 tsp. each: ground cumin, chili powder and garlic salt
  • 2 lb. beef skirt steak
  • 8 thin slices large sweet onion or red onion
  • Colby-Pepper Jack Cheese
  • 6 (7 to 8-inch) Roasted Red Pepper Rosemary Vedgee Wraps, heated
  • 1/2 cup each: salsa and chopped cilantro


  1. Preheat grill to medium-high heat or broiler to high heat.
  2. Rub combined cumin, chili powder and garlic salt over the skirt steak. Coat steak and onion slices lightly with cooking spray.
  3. Grill or broil steak and onion slices 5 minutes per side or until the desired color appears. Slice grilled steak into thin strips; separate onion slices into rings.
  4. Sprinkle cheese in the center of warm wraps. Arrange steak and onions over wraps; add salsa and cilantro. Roll up; cut each in half and serve!

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