Beef Taco Wrap

Need a snack or meal in a hurry? Wrap pieces of steak in a tortilla with cream cheese and salsa. Perfect for anybody on the go.

  • 20
  • 4
  • 510
  • 32 g


  • 1 pound beef Sirloin Tip Steaks, cut 1/4 to 1/8 inch thick
  • 1/2 cup soft cream cheese
  • 1 package (about 1 to 1-1/4 ounces) taco seasoning mix
  • 1/2 cup water
  • 4 medium flour tortillas (about 10-inch diameter)
  • 1/2 cup prepared salsa
  • Lettuce, tomatoes, sliced ripe olives


  1. Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl; cover and refrigerate.

  2. Stack beef Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

  3. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

  4. Spread 2 tablespoons cream cheese mixture and 2 tablespoons salsa evenly over each tortilla leaving 1-inch border around edge. Top evenly with 1/4 of beef and toppings, as desired. Roll up tightly. Cut in half before serving.


0 % *


0 % DV **


0 % DV

4.4 mg IRON

0 % DV

4.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 509 Calories; 198 Calories from fat; 22g Total Fat (10 g Saturated Fat; 5 g Monounsaturated Fat;) 105 mg Cholesterol; 1513 mg Sodium; 44 g Total Carbohydrate; 2.8 g Dietary Fiber; 32 g Protein; 4.4 mg Iron; 6.8 mg NE Niacin; 0.4 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 42.4 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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