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Steak-umm® Asian Wrap

  • 4 Steak-umm® Sliced Steaks
  • 1 medium peeled carrot
  • 1 small zucchini
  • 1/2 small red pepper
  • 1/2 small onion
  • 1 tsp. canola oil
  • 2 Tbsp. teriyaki marinade
  • 2 leaves romaine lettuce
  • Spring roll wraps

Cut the carrot and zucchini into julienne strips; slice the pepper and onion. In nonstick pan, cook steaks as directed on package, chopping steak with utensil as you cook; set aside.

Add canola oil and stir fry carrots, zucchini, peppers and onions over medium-high heat until slightly tender. Add the precooked steaks and teriyaki marinade; heat through.

To serve, top sandwich wrap with lettuce and steak mixture; roll up.

2 servings