We had D.L. Jardines in the pantry, so I used it. The steak marinated for approximately four hours, before we wrapped the veggies. The veggies chosen:
Zucchini Orange pepper Onion Red pepper Mushroom
Any veggie could be used really, and my youngest added cheese to hers. So, the possibilities are endless!
I like to try a new meal on the weekend, if time permits, and today I was able to do so. Today was a lower carb, lower calorie day, so focusing on fats and veggies inspired this dish. It was simple, and really did not take all that much time to prepare.
As you can see below, my kiddos even had fun with making their own wraps, by adding their favorite veggies.
I started with flank steak and a fajita marinade and preheated the oven to 350°.
With the veggies all laid out after being cut, I sprinkled onion powder, garlic salt and season salt, just to add a little extra flavor.
Once all the wraps were created and pinned, I had veggies left over. I tossed those in the pan the wraps were to be baked in, as well as the marinade leftovers. Then placed the wraps on this bed of goodness.
Placed in the oven and let bake for 30 to 35 minutes.
Added a side of garlic roasted cauliflower to the wrap, and dinner was done. It was SO yummy. But a little hint, cutting everything up into one big mess on the plate and then spooning leftover marinade on, really made this dish delish.