The delicious teriyaki flavor makes this great for lunch or dinner, and the 26 grams of protein and 15 grams of fiber will keep you full for hours. 


Credit: Andrew McCaul

Recipe Summary test

Makes 4 servings (serving size: 1 wrap with 3/4 cup beef mixture)


Ingredient Checklist


Instructions Checklist
  • To make sauce, whisk together soy sauce, water, brown sugar, ginger, garlic, cornstarch, sesame oil, and chile-garlic sauce in a small bowl; set aside. Heat 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add steak and cook until browned and just cooked through (2-3 minutes per side). Transfer steak (with its juices) to a bowl. Add 2 teaspoons vegetable oil to skillet with whites from scallions; cook, stirring, until charred (2 minutes). Add shiitake mushrooms and cook until softened (3-4 minutes). Add snow peas, scallion greens, and reserved sauce to skillet with reserved beef mixture; cook until heated through and sauce thickens (2-3 minutes). To assemble, arrange whole-wheat wraps on work surface; place about 3/4 cup beef mixture in middle of each and wrap tightly.



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Nutrition Facts

342 calories; fat 15.1g; saturated fat 2.8g; mono fat 5.3g; poly fat 4.9g; protein 26g; carbohydrates 39g; fiber 15g; cholesterol 41mg; sodium 640mg.