wrap recipe – Stepping Into The Life

I was shopping the other day and found these top round thinly sliced cutlets at Wegman’s. They looked good but they were very thin and the only thing I could think of to make were cheesesteaks. What could be better? I knew my husband would approve. The last time I cooked them I wasn’t sure how to get that shredded texture so I merely cut the meat into strips. This time I was determined to make them better.

Here’s what you’ll need

Meat, I chose thin top round cutlets
2 tbs olive oil
1/2 green bell pepper
1/2 onion
banana peppers for some tang
diced Roma tomatoes or half can of Rotel
mushroom (optional)
Jalapeño (optional)
12 inch Burrito wraps
cheese of your choice

The first thing you want to do is prepare the meat. There were 4 cutlets in the pack. rolled the meat up and used a large knife to rake across it, shredding the meat during the course. Place the meat in a pan and begin chopping the other ingredients

I added mild banana peppers to ours and stirred in the bell pepper and onion.

The meat and veggies will produce quite a bit of juice, you can simply drain it.

When you are ready to start making the pockets or pies, place a burrito wrap over the pan like a lid. This will soften the wrap so it will not crack and crumble when you wrap up the meat.

Next, lay out the wrap and put your cheese down first. I placed 2 slices on my wrap. Next, add the meat and veggies on top of the cheese. Next, add diced tomatoes and jalapeños. If everyone is having jalapeños you can add it to the pan so everything will have that spicy taste. If you like it really cheesy, add 2 more slices to the top.

Next, close the pocket. Fold the left and right sides in over the meat, then fold up the bottom and roll it over. Add 2 tbs of olive oil to a frying pan. Once the oil is hot, lay the pocket fold side down in the olive oil. After a couple of minutes flip it over with a pair of tongs so the filling doesn’t spill out. I like to hold the pocket on its side to cook them and make them firm.