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Steak Fajita Wrap


8 ounce flank steak
salt and pepper
1 ounce vegetable oil
2 12-inch flour tortillas, warmed
1/4 cup sour cream
1 avocado, diced
1 cup cooked rice
1 cup cooked black beans
2 tablespoons salsa
2 tablespoons onion, diced
1 tablespoon chopped fresh cilantro


Place the vegetable oil in a heavy frying pan over medium high heat. Dust the
flank steak, with salt and pepper to taste. Place the flank steak in the
frying pan and cook for three minutes on each side. Remove the flank steak and
slice thinly.

To assemble the wrap:

Lay the two warmed flour tortillas out flat and place the following ingredients
into center of each tortilla.

salt and pepper
1 ounce vegetable oil
2 12-inch flour tortillas, warmed
1/4 cup sour cream
1 avocado, diced
1 cup cooked rice
1 cup cooked black beans
2 tablespoons salsa
2 tablespoons onion, diced
1 tablespoon chopped fresh cilantro
Place the vegetable oil in a heavy frying pan over medium high heat. Dust the flank steak, with salt and pepper to taste. Place the flank steak in the frying pan and cook for three minutes on each side. Remove the flank steak and slice thinly.
To assemble the wrap:
Lay the two warmed flour tortillas out flat and place the following ingredients into center of each tortilla.
4 ounces of flank steak
2 tablespoons sour cream
1/2 avacado diced
1/2 cup rice
1 tablespoon salsa
1/2 cup black beans
1 tablespoon diced onions
1/2 tablespoon chopped fresh cilantro


Fold in one side of tortilla and then roll closed, folding in the top and
bottom edges so that all ingredients are enclosed in the tortilla.

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