When I was growing up, whenever there was steak leftover, we could count on these the next day at lunch. I considered this quite a treat, too! Of course, back then, before anyone ever hardly heard of low-carbing, she served these on a good piece of French bread. How I loved these sandwiches then and still make them today. Just this week in fact. My recent ultra low-carb tortilla recipe discovery at Low Carb Maven’s site makes these not only possible, but low-carb to boot! They came out quite good! You could use any low-carb tortilla, but the carb count will go up accordingly. I just recently discovered that HEB grocery here in Texas makes their Carb Sense tortillas with only a 3 net carb count! And they are as good as any of the 4 NC tortillas out there! These wraps are suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.
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10 oz. leftover steak, sliced thinly (I have done these with only 8 oz.)
3 oz. slivered onion
1 T. bacon grease
Salt and pepper
VARIATION: Add 1 slice of cooked bacon to each wrap. Mmmm.
DIRECTIONS: Make the tortillas by the linked recipe above. Set them aside to cool down. Next, heat the bacon grease over high heat in a non-stick skillet. Add onion and saute to slightly brown. You want the edges browned and the onion to have begun caramelizing. Add the steak, dash of salt and black pepper and saute just until the steak is no longer pink and slightly browned. Dip 1/4 of the mixture onto each of the tortillas, fold and serve at once. ENJOY!
NUTRITIONAL INFO: Makes 4 wraps, each contains:
25 g fat
2.15 g carbs, 1.05 g fiber, 1.10 g NET CARBS
34 g protein
665 mg sodium