- 4
Ingredients
- Filling:
- 1/2 tsp. active dry yeast
- 1/2 cup warm water (110 degrees to 115 degrees)
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/3 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 beef flank steak (1 lb.)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup shredded lettuce
- 1/4 cup sliced ripe olives
- 2 Tbsp. crumbled feta cheese
Preparation
Step 1
In a small mixing bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into an 8-in. circle.
Heat a large nonstick skillet coated with cooking spray over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown.
Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed.
Coat grill rack with cooking spray before starting the grill. Sprinkle steak with salt and pepper.
Grill, covered, over medium-high heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done 170 degrees).
Let stand for 5 minutes before cutting steak thinly across the grain.
Serve on warm flatbreads with lettuce, olives and cheese.
Per serving (1 wrap): 348 calories, 11g fat, 56mg cholesterol, 770mg sodium, 32g carb, 3g fiber, 28g protein