Saturday, January 14, 2012

steak sandwich wrap... 25 minutes

the goods:

6 slices bacon
1/2 cup low-fat plain Greek yogurt
1 ounce Parmesan, shredded (1/2 cup)
2 piece lavash flatbread or sandwich wraps
4 teaspoons Dijon mustard
1/2 red onion, thinly sliced
1 cup baby spinach

In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until onion caramelizes, about 10 minutes. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt.

Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and spinach on each lavash piece and roll up. Cut each roll in half.

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