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Wraps: Dijon-Peppercorn Wrap




Source of Recipe


LLB


List of Ingredients




1/4 cup Dijon mustard, divided
1 tablespoon whole black peppercorns, crushed and divided
1 pound Round Steak, trimmed
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
3 plum tomatoes, chopped
1/2 small red onion, finely chopped
1/2 medium cucumber, halved and thinly sliced
6 low-fat flour tortillas


Recipe



1. Stir together 2 tablespoons mustard and two-thirds of crushed peppercorns; rub evenly over beef. Cover and chill 2 hours.
2. Grill beef, covered with grill lid, over medium high heat (350° to 400°) for 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices.
3. Stir together mayonnaise, lemon juice, lemon rind, remaining 2 tablespoons mustard, and remaining one-third of crushed peppercorns.
4. Arrange beef slices evenly down center of each tortilla. Sprinkle evenly with tomato, onion, and cucumber. Top evenly with mayonnaise mixture, and roll up.

Broiling Directions
1. Broil steak 51/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices.


Makes 6 servings.

Cooking Tips: Heat tortillas by sprinkling each with a light spray of water; wrap in foil, and bake at 325° for 10 minutes. This makes them more pliable and less likely to tear when rolling up or microwave between paper towels according to package directions.