Description
Transform leftover steak into an exciting gourmet lunch with these quick Steak and Blue Cheese Wraps. Tender slices of beef are paired with tangy blue cheese, peppery arugula, creamy avocado, and bright quick-pickled red onions, all drizzled with sweet balsamic glaze. These restaurant-quality wraps come together in just 20 minutes and offer the perfect balance of savory, tangy, and fresh flavors in every bite. They’re ideal for meal prep and make packed lunches something to look forward to!
Ingredients
Scale
- 12 ounces cooked steak (flank, ribeye, or sirloin), thinly sliced
- 4 large flour tortillas (10-inch size)
- 4 ounces blue cheese, crumbled
- 2 cups fresh arugula
- 1 large ripe avocado, sliced
- ½ cup quick-pickled red onions
- ¼ cup balsamic glaze
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ cup mayonnaise (optional)
- 1 tablespoon fresh chives, minced (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 clove garlic, minced (optional)
- ¼ teaspoon black pepper (optional)
Instructions
- For the quick-pickled onions: Thinly slice the red onion and place in a glass jar or container.
- In a small saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer, stirring until sugar and salt dissolve.
- Pour hot vinegar mixture over onions, ensuring they’re completely submerged. Let sit for at least 15 minutes.
- For the optional herb spread: In a small bowl, mix mayonnaise, chives, parsley, garlic, and black pepper until well combined.
- Warm tortillas slightly to make them more pliable (10-15 seconds per side in a dry skillet or 20 seconds in microwave wrapped in damp paper towels).
- Spread about 1 tablespoon of herb spread (if using) onto each tortilla, leaving a 1-inch border.
- Layer arugula evenly over the lower third of each tortilla to create a moisture barrier.
- Arrange about 3 ounces of thinly sliced steak on top of the arugula on each tortilla.
- Sprinkle about 1 ounce of crumbled blue cheese over each portion of steak.
- Add sliced avocado and a generous tablespoon of pickled red onions to each wrap.
- Drizzle each wrap with about 1 tablespoon of balsamic glaze.
- Fold in the sides of each tortilla toward the center, then roll tightly from the bottom up.
- Cut each wrap in half diagonally using a sharp knife and secure with toothpicks if needed.
- Serve immediately or wrap tightly for later enjoyment.
Notes
- For the juiciest results, use leftover steak that’s still medium-rare to medium in doneness
- Slice the steak against the grain as thinly as possible for the most tender bites
- Blue cheese can be substituted with gorgonzola, feta, or even goat cheese if you prefer a milder flavor
- The quick-pickled onions can be made up to a week in advance
- To prevent soggy wraps, always layer greens first as a barrier between the tortilla and juicier ingredients
- For a warm version, place the assembled wrap in a dry skillet over medium heat for 1-2 minutes per side until lightly toasted
- These wraps stay fresh for up to 4 hours at room temperature, making them perfect for packed lunches
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-Cook
Nutrition
- Serving Size: per wrap
- Calories: 520
- Sugar: 7g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: steak wraps, blue cheese wraps, leftover steak recipe, gourmet lunch wraps, quick steak wraps, pickled onion wraps, avocado steak wraps, meal prep lunches