Mediterranean Diet Steak Wrap
Elevate your lunch or dinner routine with this Mediterranean Diet Steak Wrap, a protein-packed, flavor-rich recipe that’s as healthy as it is satisfying. Tender flank steak, marinated in a zesty blend of olive oil, garlic, lemon juice, oregano, and cumin, serves as the star of the wrap. Paired with creamy hummus, crisp cucumber, juicy cherry tomatoes, tangy feta, and briny Kalamata olives, all nestled in hearty whole grain flatbreads, this wrap captures the vibrant flavors of Mediterranean cuisine. Perfect for a quick weeknight meal, it takes just 15 minutes to prep and delivers a balanced, wholesome dish ideal for fans of healthy eating or the Mediterranean diet. Serve it fresh and enjoy the burst of bold, refreshing flavors in every bite!
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Recipe Information
Ingredients
- 0.75 pounds Flank steak
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Whole grain flatbreads
- 0.5 cups Hummus
- 1 medium Cucumber, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Kalamata olives, sliced
- 0.25 cup Feta cheese, crumbled (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
In a small bowl, combine olive oil, minced garlic, lemon juice, dried oregano, ground cumin, salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it. Ensure the steak is evenly coated and let it marinate in the refrigerator for at least 20 minutes or up to 2 hours for enhanced flavor.
Preheat a grill or stovetop grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels. Discard any leftover marinade.
Cook the steak on the grill for about 4-5 minutes per side, or until it reaches your desired doneness (125°F for rare, 135°F for medium-rare, or 145°F for medium, measured with a meat thermometer).
Allow the steak to rest for 5 minutes before slicing it thinly against the grain.
Warm the whole grain flatbreads in a dry skillet or microwave for a few seconds to make them pliable.
Spread about 2 tablespoons of hummus over each flatbread.
Top the hummus with sliced cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese (if using).
Layer the thinly sliced steak over the vegetables and sprinkle with fresh parsley.
Roll the flatbreads tightly into wraps and secure with toothpicks if necessary. Serve immediately and enjoy!
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 17.8 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 640 mg | 49% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
