Steak fajita lettuce wraps with chile salsa and avocado
Gluten-Free, Dairy-Free, Soy-Free, Paleo
20 – 30 Minutes
Steak fajita wraps go paleo with sturdy butter lettuce leaves to hold crisp vegetables, New Mexican chile salsa, and avocado.
In your bag
- 10 ounces top sirloin steak strips
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 1 jalapeño (optional)
- Steak fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 1 head butter lettuce
- 2 or 3 radishes
- 1 avocado
- 1 lime
- 3 or 4 sprigs fresh cilantro
- Sun Basket New Mexican chile salsa (olive oil - fresh garlic - dried New Mexican chiles - salt - coriander - dried Mexican oregano)
When working with delicate fresh herbs such as cilantro, it’s always best to chop them as close to serving as possible to prevent wilting or browning.
Calories: 820, Protein: 34g (68% DV), Fiber: 11g (44% DV), Total Fat: 62g (95% DV), Monounsaturated Fat: 41g, Polyunsaturated Fat: 4.5g, Saturated Fat: 13g (65% DV), Cholesterol: 105mg (35% DV), Sodium: 920mg (38% DV), Carbohydrates: 31g (10% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.