12 corn tortillas 1/4 pound flank steak, pre-cooked 6 whole leafy type lettuce leaves, in pieces no longer than the diameter of tortillas 1 red bell pepper, thinly sliced 12 Tablespoons Monterey Jack cheese, shredded 3-4 tomatillos 1 garlic clove 1/2 cup onion 1 teaspoon gf chipotle hot sauce 1/2 teaspoon salt
Heat oven to 250 degrees. In a food processor combine tomatillos, garlic, salt, onion and chipotle hot sauce and process until blended. Heat tortillas in a dry skillet over high heat until soft. Place in oven wrapped in foil to keep warm. Place lettuce and red peppers in a large bowl and mix well with tomatillo sauce. To assemble, place lettuce, red pepper strips, and steak on tortillas. Top with 1 Tablespoon of cheese. Push the ingredients of the wrap towards the top so that they extend just over the top of the tortilla. Fold in each side towards the middle and then fold the bottom up; securing with a toothpick. Serve.
We were pleased with our results in substituting corn tortillas for flour. The wraps are smaller than the flour type, but very yummy!
This is a great recipe for left over flank steak. Make a little extra steak for dinner and these wraps are a snap for lunch the next day. If you are starting from scratch, marinate the flank steak in red wine, balsamic vinegar, dried oregano, garlic and salt over-night.