I love Thai food, and being half Thai, I can certainly vouch for the authenticity of this tantalizing recipe. This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish, but you can easily cut these in half and serve as appetizers.
Yield: 6 servings (serving size: 1 wrap)
1 (1-pound) flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cubed peeled cucumber
1/2 cup grape or cherry tomato halves
1/4 cup thinly sliced shallots
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
6 (10-inch) flour tortillas
12 Bibb lettuce leaves
Prepare grill to medium-high heat.
Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.
Calories:399 (28% from fat)
Fat:12.4g (sat 4.3g,mono 5.6g,poly 1.1g)