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Teriyaki Beef Wraps

"I was looking for something easy and tasty to make for myself, so I decided to experiment with different and more satisfying ways to eat meat. The texture of the tortilla is fantastic. The first time I tried this, I was amazed at how filling eating just half of the wrap was."

Ingredients

Serves: Prep:  7min |Cook: 8min |Total: 15min
              

Directions

1.
In a large resealable plastic bag, combine the soy sauce, ginger, garlic, and jalapeño pepper, then add the steak. Seal the bag and shake well. Place in the refrigerator for 8 hours or overnight, turning several times.
2.
In a small bowl, combine the garlic powder and cottage cheese. Stir well and set aside.
3.
Remove the meat from the bag and brush off the seasonings. Discard the marinade. In a large nonstick skillet over medium-high heat, cook the meat until just pink inside. Transfer to a plate and set aside.
4.
In the same skillet, heat the tortilla for about 10 seconds per side (the tortilla will start to bubble). Place the tortilla on a large dinner plate and set aside.
5.
In the same skillet, heat the sesame seeds, stirring quickly, for 10 to 20 seconds or until toasted and fragrant. Remove from the skillet and set aside. Lay the tortilla on a clean work surface. Spread the cottage cheese mixture onto the middle, top with the steak strips and scallions, season with salt and pepper to taste, and sprinkle with the toasted sesame seeds. Roll up the wrap, folding the ends toward the center as you go, slice diagonally in half, and serve.

Nutritional Facts per serving

CALORIES 235 CAL

FAT 7.2 G

SATURATED FAT 1.9 G

CHOLESTEROL 26.1 MG

SODIUM 1053.5 MG

CARBOHYDRATES 24.6 G

TOTAL SUGARS 2.2 G

DIETARY FIBER 2.5 G

PROTEIN 20.7 G
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