Description
A quick and flavorful Chipotle Steak Wrap featuring tender thinly sliced leftover steak, melted cheddar cheese, and a smoky chipotle ranch dressing, all wrapped in a warm soft flour tortilla and toasted to golden perfection on a panini press. Perfect for a satisfying and easy lunch or dinner.
Ingredients
Scale
Steak and Wraps
- 1½ lb leftover steak, thinly sliced
- 7 soft taco flour tortillas
- 7 slices shredded cheddar cheese
Additional Fillings
- 1 (4-oz) jar sliced mushrooms, drained
Dressing
- ¼ cup bottled ranch dressing
- 4 tsp pureed chipotles in adobo sauce
Instructions
- Prepare Chipotle Ranch Dressing: In a small bowl, combine the bottled ranch dressing with the pureed chipotles in adobo sauce. Stir well to create the chipotle ranch dressing and set aside.
- Assemble the Wrap: Place one slice of shredded cheddar cheese on each soft taco flour tortilla. Top the cheese with approximately 3 ounces of the thinly sliced leftover steak.
- Add Mushrooms and Dressing: Distribute a few drained sliced mushrooms over the steak, then spoon 1 to 2 teaspoons of the chipotle ranch dressing on top.
- Fold and Toast: Fold the edges of the tortilla inward toward the center to enclose the fillings, then place the wrap on a preheated panini press. Cook until the tortilla is golden brown and the cheese is melted, about 3 to 5 minutes.
- Serve: Remove the wrap from the panini press and serve immediately with a side of salsa for dipping if desired.
Notes
- Using leftover steak speeds up preparation and adds robust flavor.
- Adjust chipotle amount to taste for desired spiciness.
- Ensure mushrooms are well drained to avoid sogginess.
- If a panini press is unavailable, grill the wraps in a skillet using a heavy pan to press them down.
- Serve with salsa, sour cream, or guacamole for extra flavor.
