Skip to main content

Fiesta Balsamic Steak Wrap

This is another one of my Newman's Own Recipes.  I absolutely fell in love the the Balsamic Vinaigrette Dressing. I could eat it on everything!! This is a great versatile recipe for leftover steak and you can use the ingredients you want..  I used the leftover steak from the wraps in quesadillas also Yummy!!
Fiesta Balsamic Steak Wrap

1 ½ pound steak, cooked and cut into bite size pieces.
1 small onion, diced
3 tablespoons Newman’s Own Balsamic Vinaigrette Dressing
1- 8 ounce package cream cheese
½ cup Salsa (Newman's Own Chunky Salsa is good!!)
Soft tortillas
Shredded cheese
Lettuce
Diced tomatoes

1. Spray skillet with cooking spray. Add steak, onions and Balsamic Vinaigrette Dressing. Cook on medium heat just until heated through. Add salt and pepper to taste and remove from heat.

 Mix cream cheese and salsa until well blended.
 Cover a tortilla with a small amount of the cream cheese mixture. Add steak, shredded cheese, lettuce and tomatoes.
 Roll tightly, tuck in ends and cut in the middle.

 Enjoy!

*I like to marinate the cooked steak in the dressing for a couple of hours.  I think chicken would be delicious also!
Check out some great recipes at Tempt My Tummy Tuesday and Tuesday at the Table.

Comments

  1. Yum! I love cooking with Balsamic, and I love the look of your blog too!

    ReplyDelete
  2. This sounds great! I love balsamic vinegar, but I would have never thought to add it to that. I bet it gave the steak great flavor.

    ReplyDelete
  3. ohh my goodness now I want Mexican! LOL guess I better write this one down LOL

    Helen

    ReplyDelete
  4. I have a recipe for tortillas that includes cream cheese mixed with salsa and chopped scallions. You spread it on the tortilla, then covered with fresh spinach and sliced turkey, all rolled up into a great wrap. Who needs bread for a tasty sandwich? I can't wait to try yours.

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.